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 egg
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 350�F. 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.