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High-Octane Cookies
| Copyright, 2001, Tori Ritchie. All rights reserved. |
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1 cup all-purpose flour
1/2 cup sweetened flaked coconut
1/2 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup golden raisins
1/2 cup chopped pecans
1/2 cup chocolate chips
6 tablespoons unsweetened butter, at room temperature
1/2 cup firmly packed light brown sugar
1 egg, lightly beaten
1 very ripe banana, mashed
3/4 teaspoon vanilla
Preheat oven to 325 degrees F. Lightly grease 2 large cookie sheets and set aside.
In a large bowl, stir together the flour, coconut, oats, baking soda, and salt with a fork. Add raisins, pecans, and chocolate chips and mix well. In another bowl, beat butter with brown sugar until light and fluffy. Add egg, mashed banana, and vanilla, and beat until smooth. Pour over dry ingredients and stir with a spoon until just mixed.
With a 1/4 cup measure, scoop dough from bowl and drop onto baking sheets, setting several inches apart (do not flatten dough). Bake until golden brown, about 18 minutes, switching pan positions halfway through if using 1 oven. Remove from oven and transfer with a spatula to baking racks to cool for soft cookies, or cool on baking sheets for slightly crisper cookies. Store in an airtight container for up to 5 days.
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