Ingredients:
- 2 very large ripe bananas (approximately 1 1/4 cup), mashed
- 1/2 cup peanut butter
- 2 cups quick cooking oats
- optional mix-ins: 1/4 cup mini semi-sweet chocolate chips, 1/4 cup raisins, 1/4 cup butterscotch chips, 1/4 cup peanut butter chips, 1/4 cup chocolate coated candies
Instructions:
- Preheat oven to 350°F.
- Peel bananas & mash in mixing bowl.
- Add oats, peanut butter, and any optional mix-ins and stir to combine.
- Scoop cookies in about tablespoons amount.
- Bake for 8-10 minutes. remove form oven once cookies have started to set and slightly brown.
- Let cool for 5-10 minutes on cookie sheet and then remove with spatula.
- Store leftover cookies in an airtight container on the counter for 2 days, in the fridge for 1-2 weeks, and in the freezer for up to 3 months.