Banana Oat Breakfast Cookie

1 large banana, mashed (1/2 cup)
½ cup of chunky peanut butter
½ cup honey
1 tsp vanilla
1 cup rolled oats
½ cup whole wheat flour
¼ cup nonfat dry milk powder
2 tsp ground cinnamon
¼ tsp baking soda
1 cup dried cranberries or raisins

Directions:

Preheat oven to 350 degrees.  Lightly coat two cookie sheet with cooking spray; set aside.

In a large bowl, stir 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 dried cranberries.

Using a ¼ cup measure, drop mounds of dough 3 inches apart on prepared baking sheets. With a thin melt or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 ¾ inch round, about ½ inch thick.  Once baked, each cookie will be about 3 ½ to 4 inches in diameter.

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

Store in an airtight container or resalable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving