KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Cool Whip
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Banana Oat Breakfast Cookies

Kraft Memeber Recipe
previous photo
1
  |  
1
 
next photo
photo by:
kraft
Makes: 12 servings Total Time: 40 min
Category: Breakfast/Brunch Sub Category: Other

what you need
  • 1 large banana, mashed (1/2 cup)
  • 1/2 cup chunky natural peanut butter (unsalted and unsweetened) OR regular chunky peanut butter
  • 1/2 cup honey
  • 1 tsp. vanilla
  • 1 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1/4 cup nonfat dry milk powder
  • 2 tsp. cinnamon
  • 1/4 tsp. baking soda
  • 1 cup craisins or raisins
make it
Preheat oven to 350°F. Lightly coat 2 cookie sheets with cooking spray; set aside. In a lg 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 dried craisins.

Using a 1/4 cup measure, drop mounds of dough 3 inches apart on prepared baking sheets. With a thin metal or small plastic spatula dipped in water flatten and spread each mound of dough to a 2 3/4 inch round, about 1/2 inch thick. Once baked, each cookie will be about 3 1/2 to 4 inches in diameter.

Bake one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months, thaw before serving.
Notes
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand


 
UserRecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email