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Banana-Oatmeal Power Cookies




Source of Recipe


Adapted from Williams-Sonoma Outdoors Series,Cabin Cooking,by Tori Ritchie (Time-Life Books, 1998).


List of Ingredients




1 cup all-purpose flour
1/2 cup flaked coconut
1/2 cup rolled oats
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
3/4 cup firmly packed light brown sugar
6 Tbs. (3/4 stick) unsalted butter, at room
temperature
1 very ripe banana, mashed
1 egg, at room temperature
1/2 cup chopped dried apricots or golden raisins
1/2 cup chopped walnuts


Recipe



Preheat an oven to 325°F. 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