Saturday, February 16, 2008

Good Food...Saturday!

I have a great recipe for you this week. It's for yummy banana Oatmeal cookies. You have to try these. This recipe is originally from Williams-Sonoma but, I made some tiny changes. If your looking for some new and different recipes, it's a good website to browse. Plus, I love looking at all of the cool cooking tools and equipment.
Banana Oatmeal Cookies
1 C. flour (if you use whole wheat, do half)
1/2 C. flaked coconut
1/2 C. rolled oats
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
3/4 C. raw or turbinado sugar (you can even use 1/2 C. if you want- they'll still be sweet)
6 Tbsp. room temperature butter
1 very ripe banana, mashed
1 egg
1/2 C. chopped dried apricots or raisins or cranberries
1/2 C. chopped walnuts (optional)
Preheat your oven to 325 degrees F. lightly grease baking sheets.
In a bowl, stir together flour, coconut, oats, baking soda, salt and cinnamon.
In a large bowl, cream the sugar and butter with a wooden spoon until fluffy.
Add the banana and the egg and beat with a fork until blended.
Stir in the flour mixture, about 1/2 C. at a time, then stir in dried fruit and nuts, if using.
Spoon the dough by heaping Tablespoonfulls onto baking sheets. Keep about 2 inches between each cookie. Bake until golden brown, about 12-15 minutes.
Remove from oven and let cookies cool on the sheet on a wire rack for about 5 minutes. (this is important because the cookies are very soft.) Transfer the cookies to the rack and let cool completely. Store in an airtight container or ziplocs for up to 3 days or freeze some if you'd like.
These make a soft, cookie with a cake-like texture that I'm sure you'll love! We do.
Now I'm hungry, I may make some myself!!
Have a great weekend!!


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