I’m making cookies for our annual Cookie Walk at church. These cookies are not only delicious, but they are packed with fibre and flavor. Enjoy!
Banana Berry Breakfast Cookies (This recipe makes about 3 dozen small cookies.)
Butter, softened – 1 1/2 sticks
Sugar, granulated – 2/3 cup
Egg – 1
Flour, all-purpose – 1 cup
Penzey’s Pumpkin Pie Spice* – 1 teaspoon
Oats, old-fashioned – 1 cup
Dried berries** – 1 1/2 cups
Bananas, ripe & sliced – 2
Pecans, chopped – 1 cup
Pre-heat oven to 375 degrees.
Place butter and sugar into a large electric mixing bowl and cream on low speed. Beat in the egg and spices. Beat in the flour until well blended, then remove from mixer. Add in oats, berries and pecans until thoroughly mixed. Finally, fold in the banana carefully so as not to mash them.
Drop onto a cookie sheet using a teaspoon. Bake for 10 minutes or until the edges begin to turn golden brown. Allow to briefly cool on cookie sheet before transferring to a cooling rack.
*I grab Penzey’s Pumpkin Pie Spice mix when I want lots of flavor but don’t want to mess with the individual spices. This mixture has cinnamon, allspice, nutmeg, ginger, mace and cloves. If you don’t have this ingredient, substitute 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon nutmeg.
**Any dried berries will do, but I use 1/2 cup each of dried cranberries, blueberries, and pomegranates. Experiment with the fruits you like.