Banana-Oatmeal Power Cookies

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Banana-Oatmeal Power Cookies

 

1 cup all-purpose flour

1/2 cup flaked coconut

1/2 cup rolled oats

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

3/4 cup light brown sugar, firmly packed

6 tablespoons butter room temperature

1 ripe banana, mashed

1 large egg, room temperature

1/2 cup chopped dried apricots or golden raisins

1/2 cup chopped walnuts

 

Preheat an oven to 325 degrees. Lightly grease 1 or 2 baking sheets.

In a bowl, stir together the flour, coconut, oats, baking soda, salt and

cinnamon. In a large bowl, cream the brown sugar and butter with a wooden spoon

until fluffy. Add the banana and egg and beat with a fork until blended. Stir in

the flour mixture, about 1/2 cup at a time, then stir in the apricots and the

walnuts.

Spoon the dough by heaping tablespoonfuls onto the prepared baking sheet(s),

spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15

minutes, switching pan positions halfway through baking if 2 pans were used.

Remove from the oven and cool on the baking sheet(s) on a rack for about 5

minutes. Transfer the cookies to the rack to cool completely. Store in an

airtight container at room temperature for up to 3 days.

Yields about 18 cookies.