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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.
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 6 Makes about 18 cookies; serves 6.

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