Banana Split Sundae Cookies

1 c Margarine or butter

-- softened 1 c Brown sugar, firmly packed

1 1/2 c Mashed ripe banana

-- (about 4 medium) 2 Eggs

2 ts Vanilla

2 1/2 c Quaker Oats, uncooked

-- (quick or old-fashioned) 2 c All-purpose flour

1 ts Baking soda

1/4 ts Salt (optional)

6 oz Semisweet chocolate pieces

Ice cream or frozen yogurt Ice cream topping -- (any flavor) Heat oven to 350 F. 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. Nutrition Information (1 cookie without ice cream or topping): * Calories: 225 * Fat 11g * Sodium 130mg * Dietary Fiber 1g Source: Quaker Oats Favorite Cookies Copyright 1994, The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias