1. In a large bowl, combine butter, banana, peanut butter, and brown sugar and beat with an electric mixer on medium until blended. Beat in eggs one at a time, then beat in milk and vanilla.

2. Add both flours, the salt, and cinnamon and mix on low until just combined. Use a spatula or wooden spoon to stir in oats and trail mix. Cover bowl and refrigerate at least 1 hour and up to 1 day.

3. Heat oven to 350 degrees with a rack in middle position. Scoop 1/4-cup portions of dough onto a parchment-lined baking sheet and gently flatten with the palm of your hand.

4. Bake until edges begin to brown, 15 to 20 minutes. Let cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely before serving. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.

Source: Hannaford fresh Magazine, January-February 2023