Oatmeal Banana Raisin Coconut Cookies

I tried this yummy cookie recipe today for institute using two very ripe bananas. It is a nice alternative to banana bread.

1 ¼. C. butter (2 and ½ sticks—yup, you’re right)

¾ c. firmly packed brown sugar

½ c. white sugar

1 egg

1 t. vanilla extract
1 ½ c. all purpose unbleached flour

1 t. baking soda

½ t. salt

1 t. ground cinnamon

¼ t. ground nutmeg

1/8 t. ground cloves

3 c. old fashioned oats

2 ripe bananas, sliced

1 ½ c. raisins or craisins (I used craisins…very nice)

1 c. flaked coconut

In a large bowl, cream together the room temperature butter, brown sugar, and white sugar. Beat in the egg and vanilla and sliced bananas. Combine the flour, baking soda, salt, cinnamon, nutmeg and cloves; stir into the creamed mixture until well blended. Stir in the oats, bananas, craisins, and coconut. Refrigerate for an hour or overnight.

*The instructions say to grease the cookie sheet. I have become sold on using parchment paper instead. Drop by rounded spoonfuls 2 inches apart onto prepared cookie sheet.

Bake for 11-12 minutes at 350 degrees. Allow cookies to cool on baking sheet for one minute before removing to a wire rack.