| Level: | Easy |
| Total: | 38 min |
| Prep: | 20 min |
| Cook: | 18 min |
| Yield: | 1 dozen large cookies |
Ingredients
- 1 cup all-purpose flour
- 1/2 cup sweetened flaked coconut
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup golden raisins
- 1/2 cup chopped pecans
- 1/2 cup chocolate chips
- 6 tablespoons unsweetened butter, at room temperature
- 1/2 cup firmly packed light brown sugar
- 1 egg, lightly beaten
- 1 very ripe banana, mashed
- 3/4 teaspoon vanilla
Instructions
- Preheat oven to 325 degrees F. Lightly grease 2 large cookie sheets and set aside.
- In a large bowl, stir together the flour, coconut, oats, baking soda, and salt with a fork. Add raisins, pecans, and chocolate chips and mix well. In another bowl, beat butter with brown sugar until light and fluffy. Add egg, mashed banana, and vanilla, and beat until smooth. Pour over dry ingredients and stir with a spoon until just mixed.
- With a 1/4 cup measure, scoop dough from bowl and drop onto baking sheets, setting several inches apart (do not flatten dough). Bake until golden brown, about 18 minutes, switching pan positions halfway through if using 1 oven. Remove from oven and transfer with a spatula to baking racks to cool for soft cookies, or cool on baking sheets for slightly crisper cookies. Store in an airtight container for up to 5 days.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 263 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 2 g |
| Sugar | 21 g |
| Protein | 3 g |
| Cholesterol | 30 mg |
| Sodium | 157 mg |
Reviews
Super good. Maybe add some cinnamon next time. Cook between 12 to 15 min.
I left out the pecans, subbed craisins for the raisins and upped the chocolate chips and the craisins to closer to 2/3 cup each. I made them smaller (got 2 dozen) and baked for 18 minutes. They are not exactly health food, but I like the fact that they are lighter on chocolate, have other good flavors, but still feel like I’m eating a cookie.
When the recipe said it made 12 large cookies, I doubled the batch (plus I had two ripe bananas). I used a standard size cookie scoop and wound up with 4 dozen cookies plus a little dough left over. Those “large” cookies must be really large indeed! I needed to bake for 14 minutes (probably due to smaller cookie size) and my dough did spread while baking. Other than substituting dried cranberries for the raisins (hubby’s not a raisin fan), I followed the recipe. I do like chewy,cakelike cookies, plus the ingredients (coconut, pecans, chocolate chips) are all personal favorites. I got “thumbs up” votes from the rest of my family, but they didn’t rave about them. They are dyed in the wool chocoholics and this cookie did not deliver enough of a chocolate taste to really WOW them. So like the previous reviewer, this cookie is not the new family favorite, but they are nice for a change of taste from the usual chocolate.
I can’t say these are my new favorite but I do like them a lot and will make them again. I changed the recipe a little bit- no pecans, added 1tbsp of ground almonds, no raisins, added Craisins, added closer to a cup of chocolate chips, and added a 1tsp vanilla. I really like that this is a tasty, fairly healthy recipe and it helped me use up the ripe banana no one wanted to eat. I felt like there was still a little something missng- cinnamon maybe?
Those that didn’t like this recipe should look up a cowboy cookie recipe- similar ingredients but no bananas.
I agree with the other comments about the cakey consistency. I followed the directions to a T and that’s how they came out (the only subs I made were wheat flour and egg beaters). Also couldn’t even tell there was any banana in there — very subtle flavor. All in all, not a bad cookie. Tastes pretty good (though I’m not as discriminating when it comes to sweets). These might be better as bars than as cookies. I also followed the directions not to flatten, but they didn’t spread AT ALL, so they came out in the exact shape of my cookie scooper, i.e. little mounds. But it did make plenty of cookies! (it made about 20 chips-ahoy sized cookies).
it is the groeses thing ive ever seen
I really was not impressed. I do not like my cookies cakelike nor was the taste/texture that exciting. I was hoping for better (after reading the reviews.) I will continue to search for a great cookie recipe. Will not make this one again.
I doubled the recipe and used 3 bananas… mine came out cake-like. And baked in 16 min. The 2nd batch I let sit on the baking sheet longer and still it was to chewy and cake-like. People who ate them said they were great but more like cake than a crunchy cookie. I wonder if the extra banana did it, or if I should use less flour & more butter.
I will make them again… but will tweek the recipe.
I will make them again… but will tweek the recipe.
These cookies were really good. I used whole wheat flour, cut back a little on the coconut, and didn’t put in the raisins. They were super easy to make. I couldn’t stop eating them! My first batch was a little over done and really dry. Take them out just as the bottom edges are browning and they’ll still be a little gooey when they cool. Yum!
The only problem I have with these is you really have to plan to make more than one batch…..the banana makes them wonderful!