Banana Oat Cookies

Yeah yeah, I know they are boring old banana oat cookies, but the variation of this recipe means they are friendly even for the little people!! The margarine is reduced using the method that you halve the quantity, then add half of that in either apple sauce or yoghurt. Good for big people too!

If you can't be bothered mashing bananas everytime you make a banana cake or cookies, just pop a few bananas that are overripe in the freezer, then grab them out to defrost before you need to bake with them. I always ensure I have atleast four bananas hiding in my freezer. It slightly changes the consistency of the banana, but all you have to do is cut the top off and the banana will just slide into your mixture! Save time, hassle and dishes!!

Banana Oat Cookies

• 1/2 c sugar
• 1/2 c (110g) margarine or butter, softened
• 2 eggs (I use Size 7)
• 1 tsp vanilla essence
• 2 c flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 3 bananas, mashed if not using pre-frozen
• 2 c rolled oats
• 1/2 - 1 c sultanas or raisins or other mixed fruit

Preheat oven to 190°C

• Cream the butter/margarine and sugar together until combined
• Stir in the eggs and vanilla until combined
• Sift over the flour, baking soda and cinnamon, blend until combined
• Add bananas, sultanas or other dried fruit and oats. Carefully mix until all the ingredients have been combined.
• Place teaspoonfuls of mixture onto a lined baking tray, evenly spread. Cookies should not spread overly during baking.

Bake for 10-12 minutes until golden and cooked through, or until the cookies bounce back when lightly tapped.

Rest for 10 minutes on tray before transferring to a wire rack to cool.

ENJOY!!