Breakfast Oaties

• 3/4 cup brown sugar, firmly packed
• 1/2 cup extra-light vegetable oil spread (60% with no trans fat )
• 1 egg
• 1 teaspoon vanilla
• 1 1/4 cups bananas (ripe, mashed, about 3 medium)
• 1 cup all-purpose flour
• 2/3 cup whole wheat flour
• 2 - 2 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups quaker quick oats (uncooked*) or 2 cups old fashioned oats (uncooked*)
• 1/2 cup banana chips, broken, dried (optional)
• 1 1 cup smooth cashew butter or 1 cup almond butter

1. Heat oven to 350u0b0F. In large bowl, beat brown sugar and spread with electric mixer until creamy. Add egg and vanilla; beat well. Add bananas; beat well. Add combined flours, pumpkin pie spice, baking soda and salt; mix until blended. Add oats and, if desired, banana chips; mix until blended.
2. Drop dough by heaping measuring tablespoonfuls 2 inches apart onto ungreased cookie sheets. With narrow metal spatula, spread into 2-1/2 inch circles.
3. Bake 10 to 12 minutes or until edges are lightly browned. Remove to wire rack. Cool completely. Store tightly covered.
4. To assemble, spread 2 teaspoons peanut butter on flat side of one cookie. Press second cookie over peanut butter.

brown sugar, extralight vegetable oil spread, egg, vanilla, bananas, flour, whole wheat flour, pumpkin pie spice, baking soda, salt, oats, banana chips, butter

Taken from www.food.com/recipe/breakfast-oaties-321513 (may not work)