One Year: Avocado Horiatiki Salad.
Banana Coconut Oatmeal Cookies
Adapted from The Epicurious Cookbook
Makes 2 dozen cookies
1 cup all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup (packed) light brown sugar
1 large egg
1 tsp vanilla extract
2 very ripe bananas, peeled and cut into 1-inch chunks
1 1/2 cups old-fashioned rolled oats
1/2 cup coconut shavings (shredded coconut works, too)
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment, or grease with cooking spray. In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. In a separate bowl, cream together the butter and sugars, beating on high until pale and fluffy, about 3 minutes. Add the egg to the butter mixture, as well as the vanilla and banana, and continue beating. Scrape down the bowl as necessary, until fully incorporated, about 1 minute. Add the flour mixture, along with the oats and coconut, stirring gently to combine. Drop rounded tablespoons of dough about 2 inches apart on the prepared baking sheets. Bake the cookies, rotating the pans halfway through the baking time, until the edges are light brown, about 15 minutes total. Let the cookies stand 5 minutes, then transfer to a rack to cool completely. Continue making cookies on cooled baking sheets if necessary. Cover and store for 2-3 days.
Reblogged this on Recipe Reblog.
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