|All purpose flour||1 Cup (16 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|Quick cooking rolled oats||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Mashed bananas||1 Cup (16 tbs) (About 3 Medium)|
|Milk chocolate pieces||1⁄2 Cup (8 tbs)|
|Chopped peanuts||1⁄2 Cup (8 tbs)|
|Peanut butter/Canned chocolate frosting||1⁄4 Cup (4 tbs)|
|Assorted decorations||2 Tablespoon (Candy-Coated Milk Chocolate Pieces, Miniature Semisweet Chocolate Pieces, Candy Corn, Fruit-Flavored Circle Candies, Nuts, Gumdrops, Shoestring Licorice, Jelly Beans, Tiny Marshmallows, Fruit Leather, And/or Chocolate Caramel Logs)|
In a medium mixing bowl stir together flours, oats, baking soda, and cinnamon. Set flour mixture aside.
In a large mixer bowl beat butter or margarine with an electric mixer on medium speed till softened (about 30 seconds). Add sugars. Beat till fluffy.
Add bananas, egg, and vanilla, then beat well. Gradually add flour mixture and beat till 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 circles. Repeat with remaining dough, spacing the cookies 3 inches apart. Bake in a 350° oven for 12 to 15 minutes or till cookies are firm in center. Cool cookies on cookie sheet for 1 minute. Remove cookies from sheet to a wire rack, then cool completely. Frost cookies with peanut butter or frosting. Trim with assorted decorations to make faces.