1 c. all-purpose flour
1 c. whole wheat flour
1 c. quick-cooking rolled oats
1 tsp. baking soda
1/2 tsp. ground cinnamon
3/4 c. butter
1 c. packed brown sugar
1/2 c. sugar
1 c. mashed bananas (about 3 med.)
1 egg
1 tsp. vanilla
1/2 c. milk chocolate pieces
1/2 c. chopped pecans

In a medium mixing bowl, stir together flours, oats, baking soda, and cinnamon. Set flour mixture aside. In a large mixer bowl, beat butter with an electric mixer on medium speed until softened, about 30 seconds. Add sugars. Beat until fluffy.

Add bananas, egg, and vanilla, then beat well. Gradually add flour mixture and beat until well blended. Stir in chocolate pieces and peanuts.

For each cookie, drop about 1/4 cup of dough onto greased cookie sheets. Spread dough into a 3-inch circle. Repeat with remaining dough, spacing the cookies 3 inches apart. Bake in a 350 degree oven for 12 to 15 minutes or until cookies are firm in center. Cool cookies on cookie sheet for 1 minute. Remove cookies from sheet to a wire rack, then cool completely.

Peanut butter or canned chocolate frosting
Assorted decorations

ASSORTED DECORATIONS: Candy-coated milk chocolate pieces, miniature semi-sweet chocolate pieces, candy corn, fruit-flavored circle candies, nuts, gumdrops, shoestring licorice, jelly beans, tiny marshmallows, fruit leather, and/or chocolate caramel logs.

Frost cookies with peanut butter or frosting. Trim with assorted decorations to make faces. Makes about 18 cookies.