Banana split sundae cookies

24 cookies

Ingredients

Quantity Ingredient
1 cup Margarine or butter softened
1 cup Brown sugar, firmly packed
1½ cup Mashed ripe banana (about 4 medium)
2 Eggs
2 teaspoons Vanilla
2½ cup Quaker Oats, uncooked (quick or old-fashioned)
2 cups All-purpose flour
1 teaspoon Baking soda
¼ teaspoon Salt (optional)
6 ounces Semisweet chocolate pieces
Ice cream or frozen yogurt
Ice cream topping (any flavor)

Directions

Heat oven to 350 F. Beat together margarine and sugar until creamy.

Add banana, eggs and vanilla; beat well. Add combined oats, flour, baking soda and salt; mix well. Stir in chocolate pieces; mix well.

Drop by ¼ cupfuls onto ungreased cookie sheet about 3 inches apart.

Spread dough to 3-½-inch diameter. Bake 14 to 16 minutes or until edges are light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. To serve, top each cookie with a scoop of ice cream and ice cream topping.

Nutrition Information (1 cookie without ice cream or topping): * Calories: 225 * Fat 11g * Sodium 130mg * Dietary Fiber 1g Source: Quaker Oats Favorite Cookies Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias

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