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Banana Split Cookies
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1 cup margarine or butter, softened
1 cup brown sugar, firmly packed
1-1/2 cups mashed ripe banana (about 4 medium)
2 eggs
2 tsp. vanilla
2-1/2 cups Quaker Oats, uncooked (quick or old-fashioned)
2 cups flour
1 tsp. baking soda
1/4 tsp. salt (optional)
6 oz. semisweet chocolate pieces
Ice cream or frozen yogurt
Ice cream topping (any flavor)
Heat oven to 350*.
Beat together margarine and sugar until creamy. Add banana, eggs and vanilla; beat well. Add combined oats, flour, baking soda and salt; mix well. Stir in chocolate pieces; mix well. Drop by 1/4 cupfuls onto ungreased cookie sheet about 3 inches apart. Spread dough to
3-1/2-inch diameter. Bake 14 to 16 minutes or until edges are light
golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool
completely. To serve, top each cookie with a scoop of ice cream and ice
cream topping.
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