Banana Oatmeal Power Cookies

I noticed a few mornings ago that we had a banana that had seen better days. It was definitely ripe. Too ripe for me to consider eating it on its own, or even cut up over cereal. What to do? What to do? Ah hah! Banana Oatmeal Power Cookies! These little cookies are full of great stuff like fruit, nuts, and grains. They are very moist, slightly chewy and sweet, but not so sweet you can’t go on. I think it’s quite likely that super heroes and maybe even international spies eat these power cookies for energy when they are out on assignment. I actually have some photographic evidence of these cookies amazing restorative powers. We recently went hiking at Great Falls Park. The path was great, but had long portions where we were scrabbling over rocks on a somewhat steepish ascent. We were quickly worn out!

Poor Gimlet! (Pre-restorative cookie)

Luckily we had a few Power Cookies in our backpack. We took a wee break to gobble them down and Voilà!

Reinvigorated Husband and Puppy on top of the world!

So when you have to accomplish some super human tasks, look to these cookies. They’ll be the perfect treat to get you through your hectic day.

Impenetrable Wall of Cookies

Banana Oatmeal Power Cookies

recipe slightly adapted from Williams-Sonoma recipes

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
• 1/2 cup chopped pecans

Directions:

Preheat an oven to 325°F. Lightly grease 1 or 2 baking sheets or line each with a Silpat nonstick liner or parchment paper.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 pecans.

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).

Tower of Power!