
1/2 Cup Butter, Softened
1/2 Cup Vegetable Shortening
1/2 Cup Brown Sugar
1/2 Cup Peanut Butter
3 Ripe Bananas, Peeled
2 Eggs
1 teaspoon Vanilla
1 Cup Semi-Sweet Chocolate Chips
FOR THE DRY INGREDIENTS
2 Cups All Purpose Flour
2 Cups Oats
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Salt
Yield: 5 dozen1. In the bowl of a large mixer, cream the butter, shortening and sugar until fluffy. Add the peanut butter and bananas. Mix until completely smooth. Add the eggs and vanilla, mixing until combined.
2. In a separate bowl, combine the dry ingredients.
3. With the mixer on low speed, add the dry ingredients, 1 cup at a time, mixing completely between each addition.
4. Stir the chocolate chips into the batter.
5. Place the 1 tablespoon scoops of batter on an ungreased baking sheet, leaving at least 1 inch between each cookie.
6. Bake in preheated 375 degree oven for 12-15 minutes until lightly brown.
7. Remove from the oven and allow to cool on the pan for 1 minutes. Then immediately remove to a cooling rack.