Banana Split Sundae Cookies

by Kathleen Morrison

Servings: 2 dozen

INGREDIENTS

1/2 cup margarine, softened
4 bananas, mashed
2 egg whites, whipped
2 tsp. vanilla
2-1/2 cups rolled oats, uncooked
2 cups unbleached flour
1 cup brown sugar, packed
1 tsp. baking soda
1 cup semisweet chocolate chips
2 cups low-fat vanilla ice cream, softened
1/2 cup fat-free caramel topping

INSTRUCTIONS

Preheat oven to 350°F. In a mixing bowl, combine margarine, bananas, egg whites, and vanilla. In another mixing bowl, combine rolled oats, flour, sugar, baking soda, and chocolate chips. Mix dry ingredients with wet ingredients until moistened. Drop dough by 1/4 measuring cupfuls onto unprepared baking sheet, about 3-inches apart. Spread dough to 3-1/2-inches in diameter. Bake for 14 minutes or until lightly browned. Cool 1 minute on baking sheet and remove to wire rack.

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Tagged: bananacookies, cookies, desserts add tags

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