Banana Oat Breakfast Cookie

Ingredients

• 1 large Banana mashed
• 1/2 cup Chunky Natural Peanut Butter
• 1/2 cup Honey
• 1 teaspoon Vanilla
• 1 cup Rolled Oats
• 1/2 cup Whole-wheat flour
• 1/4 cup Nonfat dry milk powder
• 2 teaspoons Cinnamon
• 1/4 teaspoon Baking soda
• 1 cup Dried cranberries or raisins

Instructions

1. 1. Preheat oven to 350 degrees. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl stir together banana, peanut butter, honey and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in the dried cranberries or raisins.
2. 2. Using a 1/4 cup measure, drop mounds of dough 3 inches apart onto prepared baking sheets. Spread each mound of dough into a 2 3/4 inch round about 1/2 inch thick using a spatula dipped in water.
3. 3. Bake, one sheet at a time, for 9 to 11 minutes or until browned. Transfer to wire racks to cool completely.
4. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.