Sautéed Bananas over Ice Cream with Oatmeal-Rum Cookies

1 17 1/2-ounce package oatmeal cookie mix
1/3 cup canola oil
1 large egg, lightly beaten
3 tablespoons dark rum
SAUTÉED BANANAS
1/2 stick (1/4 cup) butter
4 medium Dole* bananas, underripe, cut diagonally into 1/2-inch slices
1/4 cup dark rum
3 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
1 pint vanilla bean ice cream
1. Preheat oven to 375°F.
2. In a large bowl, combine oatmeal cookie mix, oil, egg and 3 tablespoons rum. Stir to form a dough. Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake for 9-11 minutes, or until golden brown. Remove from the cookie sheet and let cool on a wire rack.
3. Meanwhile, to prepare sautéed bananas,melt butter in a large skillet over medium-high heat. Add bananas and cook for 1 minute. Stir in rum, brown sugar and cinnamon. Simmer for 3-4 minutes.
4. Scoop ice cream into 4 dessert dishes. Spoon banana mixture over ice cream.
Serve with cookies.
Makes 4 servings.
Tip: If you like, bake only as many cookies as you need. The cookie dough can becovered and stored in the refrigerator for 4 to 5 days.