Healthified Oatmeal Peanut Butter Breakfast Cookies

 

Nonstick cooking spray

1/2

cup mashed banana (about 1 large)

1/2

cup chunky natural peanut butter (unsalted and unsweetened)

1/2

cup honey

1

teaspoon vanilla

1

cup rolled oats

1/2

cup Gold Medal® whole wheat flour

1/4

cup nonfat dry milk powder

2

teaspoons ground cinnamon

1/4

teaspoon baking soda

1

cup dried cranberries or raisins

• 1 Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
• 2 Using a ¼-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
• 3 Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.