I love the breakfast cookies by Quaker Oats, but these are even better! I keep them in the freezer, then pull one out when I need a quick snack or breakfast. If you add chocolate chips, they're even more of a treat!

Banana Oat Breakfast Cookies

1 large banana, mashed (1/2 cup)

1/2 cup chunky peanut butter

1/2 cup honey

1 t. vanilla

1 cup rolled oats

1/2 cup whole wheat flour

1/4 cup nonfat dry milk

2 t. ground cinnamon

1/4 t. baking soda

1 cup dried raisins or craisins

Preheat oven to 350 degrees. Lightly coat two cookie sheets with cooking spray, set aside.

In a large bowl, stri together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda, Stir the oat mixture into the banana mixture until combined. Stir in raisins or craisins.

Using a 1/4 cup measure, drop mounds of dough 3 inches apart on the prepared cookie sheets. With a thin spatula dipped in water, flatten and spread each mound of dough to about 1/2 inch thick.

Bake, one sheet at a time, for 14-16 minutes or until browned. Transfer to wire racks to cool completely.

Freeze if the cookies will not be eaten within three days.