nonstick vegetable cooking spray
6 tbs butter
1/3 cup packen golden brown sugar
2 tsp ground cinnamon
2 egg yolks
1 1/2 cups banana quick bread mix
1 cup grape-nuts cereal
2 bananas, peeled and coarsely mashed (about 1 cup)
1. Position rack in center of oven and preheat to 375 degrees. Spray large cookie sheet with nonstick spray.
2. Using an electric mixer, beat butter, brown sugar, and cinnamon in large bowl until fluffy. Beat in yolks one at a time. Add quick bread mix and cereal and beat until just blended. Add mashed bananas and beat just to incorporate.
3. Working in batches, sppon 2 tbs batter for each cookie onto prepared cookie sheet, spacing evenly and forming 6 mounds.
4. Bake until cookies are golden brown on bottom and set in the middle, about 12 mintues. Using a spatula, transfer cookies to cooling rack. Repeat with remaining cookie dough.
Cover tightly and store at room temperature for up to 3 days.