Banana Oat Breakfast Cookie

Ingredients

•   Nonstick cooking spray
• 1  large banana, mashed (1/2 cup)
• 1/2  cup chunky natural peanut butter (unsalted and unsweetened) or regular chunky peanut butter
• 1/2  cup honey
• 1  teaspoon vanilla
• 1  cup rolled oats
• 1/2  cup 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

Directions

Preheat oven to 350 degrees 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.

Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared baking sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2-inch thick. Once baked, each cookie will be about 3-1/2 to 4 inches in diameter.

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.