Banana-Oatmeal Power Cookies
Banana-Oatmeal Power Cookies is rated
out of
5 by
5.
Prep Time:
10 minutes
Cook Time:
12 minutes
Servings:
6
Makes about 18 cookies; serves 6.
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.
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).
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$39.95
(53)
Rated 5 out of
5
by
HSmall from
Amazing!
These cookies are my go to for traveling and needing something healthy and grab and go! Highly recommend!
Date published: 2024-02-21
Rated 4 out of
5
by
Mommysop from
Make one important swap!
I’ve been making these cookies for several years. They are always a hit because I make a very important swap - chocolate chips instead of apricots/nuts. Don’t bother trying to make them healthy, there’s enough fat and sugar in these cookies, that adding fruit and it’s will not fix that! Bake them long enough so they’re not gooey, but not too long so they’re dry. My kids, my kids’ friends, my mother-in-law... everyone loves these with chocolate chips! 4 stars because of the swap
Date published: 2019-06-08
Rated 1 out of
5
by
myteachermsf from
Ew. Bleh. Not for me.
I hated these and followed the recipe exactly. For me, cookies are supposed to be kind of crisp. These came out soft, no matter how long I overcooked them. They tasted like oatmeal infused banana bread, except that banana bread is so much better because it is meant to be bread and has a better mouthfeel. However, people at my work loved these cookies, so they may be one of those baked goods I can make and give away to purchase goodwill instead of eating them myself and getting fat.
Date published: 2013-03-24
Rated 2 out of
5
by
CAFoodie from
Keep your extra banana!
I just made these but did not follow the recipe exactly and found them disappointing. I know, it's baking, follow the recipe! I added the extra banana as another reviewer recommended and immediately regretted it. The extra banana made the batter way too wet for cookies and we know where things go from there....I used the recommended amount of batter for nine cookies on two sheets. I baked them at 325 for about 6 minutes then changed shelves and turned them around baking for another 7-8 minutes. They were moderately brown, a little more on the bottom but I did not want to burn the bottoms and took them out. They are the strangest things! The interior is like banana bread and the whole cookie just tastes like banana. Which is all a shame because I wanted to taste the coconut and I used toasted macadamia nuts and can't taste those either! So, lesson learned. I will make them again, but correctly, another time and post that review when I do.
Date published: 2012-09-01
Rated 5 out of
5
by
Earth from
Easy, delicious and healthy
This is a super easy cookie to make and it's perfect because it isn't too sweet, has healthy ingredients and tastes wonderful. The flavors--to my surprise--really go well together.
Date published: 2012-05-26