Oatmeal, Banana, Peanut Butter, Chocolate Chip Cookies

A mouthful of a name for a cookie, isn't it? I suppose that's what you get when an amateur baker makes up her own cookie recipe. This is a modified/combined recipe from Betty Crocker's basic peanut butter cookies and a chocolate chip banana bar recipe from a unique cookie cookbook.

Oatmeal, Banana, Peanut Butter, Chocolate Chip Cookies

1/2 C. white sugar
1/2 C. packed brown sugar
1/2 C. shortening
1/2 C. peanut butter (chunky or creamy, whatever you like)
1 egg
3-4 very ripe bananas
Splash of milk
1/2 to 1 C. quick-cooking oatmeal (or 2-3 oatmeal packets, any flavor)
1-1/4 C. flour
3/4 tsp. baking soda
Pinch of salt

Combine sugars and egg til creamed (lighter in color and fluffy). Add remaining wet ingredients and mix well. Add dry ingredients. Mix well. Add chocolate chips at the end in whatever amount is demanded by those eating the cookies.



Scoop onto a lightly-sprayed baking sheet (or on parchment paper). Press down ever so slightly. They will only spread a little bit. Bake at 375 for 8-12 minutes, depending on your oven. Place on a cooling rack until cool enough to handle so you can eat them faster. Store in an airtight container.

These are great for lunches because they are so wholesome with the bananas and oatmeal. You could add raisins or nuts too if you (or your little students) like them.

COOKIE TIP: Cookies will continue to cook for a short time after leaving the oven, so pull them from the oven just before they look done. If they look done in the oven, they'll likely be overdone by time you get them off the baking sheet.