Jungle Joe's Banana Cookies

3/4 C. (1 1/2 sticks) margarine or butter, softened
1 C. firmly packed light brown sugar
3/4 C. mashed ripe bananas (about two medium-size bananas)
1 egg
1 tsp. vanilla extract
1/2 tsp. yellow food coloring (optional)
2 1/2 C. oats, quick or old-fashioned
1 1/2 C. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 to 1/3 C. mini chocolate chips, as desired

Preheat oven to 350ºF. Beat margarine and sugar until creamy. Add bananas, eggs, vanilla extract and food coloring and beat well. Add combined oats, flour, baking soda and salt; mix well. Stir in chocolate chips. Scrape dough into 1-gallon heavy duty plastic food storage bag. Seal bag and squeeze out as much air as possible.

Cut a 3/8-inch opening in a corner of the bag with scissors. Squeeze dough onto ungreased cookie sheets forming banana shapes. To shape bananas, squeeze 4-inch curved line of dough onto cookie sheet. Starting about 1/4 inch from top of first line, squeeze a second curved line of dough inside touching first line of dough. Leave 1 1/2 inches between each banana.

Bake for 8 minutes, or until edges are lightly browned. Cool for 1 minute on cookie sheets. Remove to a wire rack and let cool completely. Store tightly covered or wrap airtight and freeze.