Chocolate Cherry Breakfast Cookies
Add a little excitement to weekday breakfasts. Whip up a batch of these on Sunday, then enjoy them all week long.
PREHEAT oven to 350°F. Line two cookie sheets with Reynolds® Parchment Paper set aside.
STIR together banana, peanut butter, honey, milk, egg, and vanilla in a large bowl. In a small bowl combine oats, whole wheat flour, cinnamon, salt, and baking soda. Add oat mixture to banana mixture, stirring until combined. Stir in dried cherries and chocolate.
DROP mounds of dough about 3 inches apart onto prepared cookie sheets using a 1/4-cup measure or scoop. Flatten and spread each mound of dough with damp hands until about 1/2-inch thick.
BAKE 14 to 16 minutes or until light brown. Transfer the cookies on the parchment paper to a wire rack cool completely.
For Breakfast Bars
LINE a 9x9-inch baking pan with parchment paper, with parchment paper extending over the edge of the pan. Prepare dough as directed above. Spread dough into the prepared pan. Bake for 25 to 30 minutes or until evenly browned and set. COOL in the pan for 5 minutes. Using the ends of the parchment paper, lift bars out of the pan and transfer to a wire rack. Cool completely.