Cabin-Fever Banana-Oatmeal Cookies Recipe

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Cabin-Fever Banana-Oatmeal Cookies

Name: Bruce Jensky
Base: Langley AFB, Hampton VA
Recipe: In this time when so many schools, business, malls, and even work are closed, how do you keep from going stare crazy and how do you keep the kids from climbing the walls with Cabin-Fever? You Bake and you get the kids to help. Besides keeping them occupied, it provides a nourishing snack... This recipe makes about 18 cookies and if you can only eat three each, it serves six... These cookies have it all: nuts, grains, and fruit. Their portable size makes them perfect for taking on hikes, bike rides, and all sorts of expeditions around the yard. INGREDIENTS: 1 cup all-purpose flour; 1/2 cup flaked coconut; 1/2 cup rolled oats; 1 teaspoon baking soda (bicarbonate of soda); 1/2 teaspoon salt; 1/4 teaspoon ground cinnamon; 1/4 cup firmly packed, light brown sugar; 6 teaspoons unsalted butter, at room temperature; 1 very ripe banana, mashed; 1 cup chopped dried apricots or golden raisins; 1/2 cup chopped walnuts... DIRECTIONS: Step 1: Preheat the oven to 325 degrees F. Lightly grease 1 or 2 baking sheets and set aside. Step 2: 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. Step 3: Stir in the flour mixture, about 1/2 cup at a time, then stir in the apricots or raisins and the walnuts. Step 4: Spoon the dough by heaping tablespoons onto the prepared baking sheet(s), spacing the cookies about 2 inches apart. Bake until golden brown, 12 to 15 minutes, switching pan positions half way through if 2 pans were used. Remove from the oven and cool the baking sheets on a rack about 5 minutes. Then transfer the cookies to the rack to cool completely. The cookies can be stored in an airtight container for up to 3-days, or you can just enjoy them now...