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    Banana Oatmeal Power Cookies


    Source of Recipe


    Williams Sonoma

    List of Ingredients




    1 cup 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 firmly packed brown sugar
    6 tablespoons unsalted butter, softened
    1 ripe banana, mashed
    1 egg, room temperature
    1/2 cup dried apricots, chopped
    1/2 cup chopped walnuts

    Recipe



    Preheat an oven to 325ºF. 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. Makes about 18 cookies; serves 6.

 

 

 

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