A little bit of heaven in my mouth, WOW! These cookies are amazing and I don't think I am just saying that because I am pregnant and eat everything, they are SOOOO Good! You must give these a try. I made one patch and had to go back and make another double recipe because I knew there wasn't enough for me to really enjoy. They make really big cookies, but you could make them smaller and make more, but why would you do that when you can eat a Big Old Cookie and be happy instead of eating three or four? Even better, this is a Weight Watchers Recipe from Gina's website so you don't have to feel too guilty going back for more!

Chewy Low Fat Banana Nut Oatmeal Cookies
Gina's Weight Watcher Recipes
Servings: 15 • Serving Size: 2 cookies • Old Points: 4 pts • Points+: 5 pts
Calories: 175.8 • Fat: 6.7 g • Protein: 3.5 g • Carb: 28.3 g • Fiber: 1.6 g • Sugar: 14 g

• 1 cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 2 tbsp unsalted butter, room temperature
• 1/2 cup sugar
• 1/2 cup unpacked brown sugar
• 1 large egg
• 1/4 cup mashed ripe banana
• 1/2 tsp vanilla extract
• 2 cups quick oats
• 3/4 cup chopped walnuts

Preheat oven to 350°; line two baking sheets with parchment paper or use a silpat.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.

In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.  

Add the egg, followed by the mashed banana and vanilla extract.

Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chopped walnuts.

Drop heaping tablespoonfuls (approx 3 tbsp each) of the dough onto prepared baking sheets. Bake for about 10-12 minutes, or until cookies become light brown at the edges.

Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container so you don't eat them all in one sitting!

Makes about 30 cookies roughly 3 tbsp each.