Banana-Oatmeal Chocolate Chip Cookies

"Mashed ripe banana adds sweetness and flavor to these chocolate chip cookies. I found I could reduce the usual amount of sugar and butter." —Cathy Brixen, Phoenix, Ariz.

Yield: 2 dozen (serving size: 1 cookie)

Ingredients

• 1/2  cup  mashed ripe banana (about 1 medium)
• 1/2  cup  packed brown sugar
• 1/4  cup  butter, softened
• 1/4  cup  granulated sugar
• 1  teaspoon  vanilla extract
• 1  large egg
• 5.6  ounces  all-purpose flour (about 1 1/4 cups)
• 2  cups  old-fashioned oats
• 1  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1/2  cup  semisweet chocolate chips
• Cooking spray

Preparation

1. Preheat oven to 350°.

2. Combine first 5 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well.

3. Weigh or lightly spoon flour into dry measuring cups; 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 a mixer at medium speed until well blended. Stir in chocolate chips.

4. Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 18 minutes or until golden. Cool on pans 2 minutes. Remove cookies from pans; cool completely on wire racks.

Nutritional Information

Calories:

115

Fat:

3.6g (sat 2g,mono 1.1g,poly 0.3g)

Protein:

2g

Carbohydrate:

19.1g

Fiber:

1.2g

Cholesterol:

14mg

Iron:

0.9mg

Sodium:

121mg

Calcium:

10mg