Banana-Oatmeal Power Cookies

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

6 T unsalted butter, room temperature

1 very ripe banana, mashed

1 egg, room temperature

1/4 cup dried apricots or golden raisins

1/3 cup chopped walnuts

Preheat over to 325. Lightly grease 2 baking sheets.

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 blended. Stir in the flour mixture, about 1/2 cup at a time, then stir in the apricots or raisins (or dried cranberries!) and the walnuts.

Spoon the dough by heaping tablespoons onto baking sheets, spacing the cookies about 2 inches apart. Bake until golden brown, 12-15 minutes, switching pan positions halfway through baking. Remove from the oven and cool on baking sheets on a rack for about 5 minutes. Transfer the cookies to the rack to cool completely. The cookies can be stored in an airtight container for up to three days.

From William-Sonoma Complete Outdoor Living Cookbook