Oatmeal Banana Raisin Coconut Cookies

Ingredients and Weight:

• 1 cup (225g) all-purpose flour
• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) brown sugar
• 1 large egg
• 1 ripe banana, mashed
• 1/2 cup (60g) old-fashioned oats
• 1/2 cup (60g) chopped walnuts
• 1/2 cup (60g) raisins
• 1/2 cup (60g) unsweetened shredded coconut

Preparation Time:

15 minutes

Cooking Time:

10-12 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and mashed banana until well combined.
4. Stir in the flour, oats, walnuts, raisins, and coconut until just combined. Do not overmix.
5. Drop by rounded tablespoons onto the prepared baking sheet.
6. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
7. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutritional Information:

Per cookie:

• Calories: 150
• Fat: 6g
• Saturated Fat: 3g
• Cholesterol: 25mg
• Sodium: 60mg
• Carbohydrates: 22g
• Dietary Fiber: 2g
• Sugars: 12g
• Protein: 2g

Dish Characteristics:

• Soft and chewy
• Sweet and flavorful
• Studded with oats, walnuts, raisins, and coconut
• Perfect for breakfast, dessert, or a snack

User Comments:

• "These cookies are delicious! They're so soft and chewy, and I love the combination of oats, nuts, and fruit."
• "I made these for my family last weekend, and they were a huge hit. Everyone loved them!"
• "These cookies are the perfect comfort food. They're warm, sweet, and satisfying."
• "I've made these cookies several times, and they always turn out perfectly."
• "These cookies are a great way to use up ripe bananas."

Special Precautions and Tips:

• To make the cookies gluten-free, use gluten-free flour.
• To make the cookies vegan, use vegan margarine or shortening instead of butter, and an egg replacer instead of the egg.
• Let the cookies cool completely before storing them in an airtight container. They will keep for up to 3 days at room temperature.