Skinny Chunky Monkey Cookies

Yield: 30 cookies

3 ripe bananas
2 cups old-fashioned oats
1/4 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
1/3 cup unsweetened applesauce
1 tsp. vanilla extract

1. Preheat oven to 350°F.
2. Mash bananas in a large bowl, then stir in remaining ingredients.
3. Let batter stand for approximately 20 minutes
4. Drop by teaspoonfuls onto ungreased cookie sheet.
5. Bake 10-12 minutes.

Freezing Directions: Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.

Chewy Milk Chocolate Oatmeal Cookies

Serves: 48

1 cup butter, softened
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
2 1/2 cups quick-cooking or old-fashioned oats, uncooked
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup milk chocolate candies

1. Preheat oven to 375°F.
2. In large bowl cream butter and sugars until light and fluffy; beat in egg and vanilla.
3. In medium bowl, combine oats, flour, baking soda and salt; blend into butter/sugar mixture.
4. Stir in Milk Chocolate Candies.
5. Drop a tablespoon of dough about 2 inches apart onto ungreased cookie sheets.
6. Bake 8 to 9 minutes or until set. Do not overbake.
7. Cool 1 minute on cookie sheets; transfer and cool completely on wire racks. Store in airtight container.

Peanut Butter Cookies

Serves: 12-18 cookies

1/4 cup shortening
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 cup peanut butter
1/2 tsp. vanilla
1 Tbsp. water
1 cup flour
1 cup quick oats
1 tsp. baking soda

1. Cream shortening, sugars, egg, peanut butter, vanilla, and water.
2. Add dry ingredients and mix well.
3. Drop by spoonfuls onto ungreased baking sheets.
4. Press thumb or handle of knife onto center of each cookie.
5. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes.
6. Cool on a cooling rack. Store in an air tight container.