1 ¼ C flour
1 tsp baking soda
½ tsp salt
¼ tsp cinnamon
4 Tbsp margarine, at room temp (or microwaved for 8 seconds)
½ c brown sugar, packed
¼ c sugar
1/3 c peanut butter of choice (I use smooth, but crunchy would make cookies with peanut chunks in it)
1 Tbsp honey
1 tsp vanilla
1 lg ripe banana (the riper the better) note: if you can’t use your banana right away, freeze it and thaw just before using
2 c oats (instant or old fashion)
3 Tbsp smooth peanut butter (crunchy may be used, but the glaze will have peanut chunks in it – smooth is best)
½ c powdered sugar
2 Tbsp milk
1 Tbsp honey
Makes: 2 ½ dozen Bakes in 12-15 minutes
Preheat oven to 350*.
Whisk flour, baking soda, salt and cinnamon together and set aside (this may be added to wet mixture after all margarine and sugars are mixed to make time go faster, but this insures better mixing).
In a large mixing bowl, combine sugars and margarine until smooth. Add peanut butter, honey, vanilla and egg. Mix till smooth.
Slowly mix in flour mix just until combined. (If in a hurry, this may be added all at once on top of wet ingredients; be sure to mix all dry ingredients in if you do this.) Add oats and stir.
Using a scoop or spoon, drop dough (about 2 Tbsp worth) 2 inches apart onto stone cookie sheet (you can use medal sheet if you have too, but I recommend using parchment paper or Silcone baking mat if you do).
Bake at 350* for 12 – 15 minutes (they’ll be slightly golden).
Remove cookies and allow to cool completely on a wire rack.
Once cookies are cooled, make glaze by whisking all 4 ingredients together until smooth. Add a drop or two of milk if still too thick; add a dab of powdered sugar if too runny. Drizzle glaze over cookies and let glaze set.