Adapted from Cooking Light, July 2009
- 1/2 cup mashed banana (about 1 medium)
- 1/2 cup packed brown sugar
- 1/4 cup butter, softened
- 1/4 cup white sugar
- 1 teaspoon vanilla extract
- 1 egg
- 11/4 cups all-purpose flour
- 2 cups old-fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semisweet chocolate chips
Wash hands. Preheat oven to 350 degrees. Combine mashed banana, brown sugar, butter, white sugar and vanilla in a large bowl; beat with mixer at medium speed until smooth. Add egg; beat well. Lightly spoon flour into dry measuring cup; level with a knife. Combine flour, oats, baking soda and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with mixer at medium speed until well-blended. Stir in chocolate chips.
Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with nonstick cooking spray. Bake for 18 minutes or until golden brown. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.
Yields 24 cookies.
Per serving: 117 calories; 4g fat (2g saturated fat; 30 percent calories from fat); 19g carbohydrate; 14mg cholesterol; 126mg sodium; 2g protein; 1g fiber.