Banana-Oatmeal Power Cookies
These coconut oatmeal cookies are a delightful blend of flavors and textures. Soft and chewy with a hint of tropical coconut, a touch of nuttiness from walnuts, and bursts of sweetness from dried apricots or golden raisins, these cookies are sure to please your taste buds. Enjoy them as a snack or dessert, and savor the delicious combination of ingredients in every bite.
— Constant Cookbook
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
Instructions
- Preheat an oven to 325°F. Lightly grease 1 or 2 baking sheets or line each with a Silpat nonstick liner.
- 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 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 let the cookies cool on the baking sheet(s) on a wire rack for about 5 minutes. Transfer the cookies to the rack and let cool completely. Store in an airtight container at room temperature for up to 3 days.
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