Banana Split Sundae Cookies

Title: Banana Split Sundae Cookies
Categories: Cookies, Desserts
Yield: 24 Cookies

1 c Margarine or butter
— softened
1 c Brown sugar, firmly packed
1 1/2 c Mashed ripe banana
— (about 4 medium)
2 Eggs
2 ts Vanilla
2 1/2 c Quaker Oats, uncooked
— (quick or old-fashioned)
2 c All-purpose flour
1 ts Baking soda
1/4 ts Salt (optional)
6 oz Semisweet chocolate pieces
Ice cream or frozen yogurt
Ice cream topping
— (any flavor)

Heat oven to 350 F. Beat together margarine and sugar until creamy. Add
banana, eggs and vanilla; beat well. Add combined oats, flour, baking
soda and salt; mix well. Stir in chocolate pieces; mix well. Drop by 1/4
cupfuls onto ungreased cookie sheet about 3 inches apart. Spread dough to
3-1/2-inch diameter. Bake 14 to 16 minutes or until edges are light
golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool
completely. To serve, top each cookie with a scoop of ice cream and ice
cream topping.

Nutrition Information (1 cookie without ice cream or topping):
* Calories: 225
* Fat 11g
* Sodium 130mg
* Dietary Fiber 1g

Source: Quaker Oats Favorite Cookies
Copyright 1994, The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias