Jungle Joe's Banana Cookies
3/4 C. (1 1/2 sticks) margarine or butter, softened
1 C. firmly packed light brown sugar
3/4 C. mashed ripe bananas (about two medium-size bananas)
1 tsp. vanilla extract
1/2 tsp. yellow food coloring (optional)
2 1/2 C. oats, quick or old-fashioned
1 1/2 C. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 to 1/3 C. mini chocolate chips, as desired
Preheat oven to 350ºF. Beat margarine and sugar until creamy. Add bananas, eggs,
vanilla extract and food coloring and beat well. Add combined oats, flour,
baking soda and salt; mix well. Stir in chocolate chips. Scrape dough into
1-gallon heavy duty plastic food storage bag. Seal bag and squeeze out as much
air as possible.
Cut a 3/8-inch opening in a corner of the bag with scissors. Squeeze dough onto
ungreased cookie sheets forming banana shapes. To shape bananas, squeeze 4-inch
curved line of dough onto cookie sheet. Starting about 1/4 inch from top of
first line, squeeze a second curved line of dough inside touching first line of
dough. Leave 1 1/2 inches between each banana.
Bake for 8 minutes, or until edges are lightly browned. Cool for 1 minute on
cookie sheets. Remove to a wire rack and let cool completely. Store tightly
covered or wrap airtight and freeze.
AUTHOR: Phyllis A.