Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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  • 1 star values: 0
  • 1 Rating
Source: Midwest Living

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Recipe Summary test

prep:
30 mins
bake:
15 mins
stand:
1 min
total:
46 mins
Yield:
20 cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large mixing bowl, beat peanut butter and butter with an electric mixer on medium speed for 30 seconds. Add the brown sugar and beat until well combined. Add the egg and vanilla; beat well. Beat in the bananas, baking soda and salt.

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  • Add the all-purpose flour, whole wheat flour and wheat germ to mixture, beating just until combined. Stir in the oats and dried cherries or raisins. Drop by a 1/4-cup measure about 4-inches apart onto ungreased cookie sheets. Spread each cookie to a 3-inch round.

  • Bake in a 350 degree F oven for 15 to 16 minutes or until edges are set and lightly browned. Cool on cookie sheet 1 minute. Remove and cool on wire racks.

  • Serve within 24 hours. Freeze for longer storage. Makes 20 cookies.

Nutrition Facts

213 calories; fat 9g; cholesterol 23mg; saturated fat 4g; carbohydrates 30g; insoluble fiber 3g; protein 5g; vitamin a 340.1IU; vitamin c 1.2mg; sodium 131mg; calcium 20.2mg; iron 1.3mg.
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