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Banana-Oatmeal Power Cookies

Banana-Oatmeal Power Cookies
These cookies have it all nuts, grains and fruit. Their portable size makes them perfect for taking on hikes, bike rides and all sorts of expeditions.

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

Directions:

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.
Makes about 18 cookies; serves 6.
Adapted from Williams-Sonoma Outdoors Series, Cabin Cooking, by Tori Ritchie (Time-Life Books, 1998).