Peanut Butter Banana Cookies

After sharing my standard whole wheat muffin go-to recipe, I thought I'd toss another frequently consumed baked good out there. Like its predecessor, it does not require any oil or butter and its ingredients are on the "somewhat decent" list. I suspect they freeze fine, as well, but somehow these things disappear pretty quickly so I can't say for sure. Kids' snacktime? Throw them a couple of these. Lazy morning? Eat some for breakfast with your tea. Post workout snack? Consider this a protein puck for your muscles to munch on.

I have no clue where the recipe originated from and I have tweaked it a few times so I don't even know what to call these things. Let's call them PB² Oat Cookies. [And all y'allz need to know I looked up html tag information in order to make that number "2" appear in superscript so it has proper exponential placement. If you didn't think I was a dedicated blogger before, well then: "Bam!"]

Anyhooooodles, preheat the oven to 300 degrees.

2 ripe bananas, mashed
3/4c peanut butter (I use chunky because its a favorite, but whatever floats your boat)
1/4c white sugar
1/2c brown sugar
2 eggs
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1.5c whole wheat flour
1c oats
1 tsp baking soda
1 tsp cinnamon

Mix the wet stuff with the sugars in one bowl and mix the dry stuff in another bowl. Combine. I get a couple dozen of these suckers when I use a tablespoon cookie scooper thingamajig. Bake for 15 minutes and let cool on a drying rack. They do better when stored in the fridge after a day or so.