Sunday, August 17, 2014

Monkey Treats

As a general grocery item in our house, bananas are always on hand. Usually we can eat them all before they ripen too much, but last week, we were left with three bananas that needed to be made into something before they went too far. I did not want to make banana bread, so I decided to figure out something new for these sweet, but very ripe, bananas. This recipe was developed to satisfy my craving for a cookie but with nutrition in mind. Are these "healthy" cookies? No, not really, but they are healthier than some of their relatives. Another great thing is that they stay moist and soft, making them almost like a tiny cake! Why call them Monkey Treats??? The bananas, of course!
 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 dozen
1. 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.

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