A breakfast cookie for the ages – perfect texture. Not too sweet but JUST RIGHT. With the right mix of everything great — banana, chocolate, pecans, oats and coconut. This recipe is a total keeper.
- 1 cup all purpose flour
- 1/2 cup whole wheat pastry flour
- 1 tsp salt
- 1/2 tsp baking soda
- 3/4 cup unsalted butter, room temp.
- 1 cup brown sugar
- 1 large egg
- 1.5 tsp vanilla extract
- 1 large ripe banana, mashed
- 1 cup old fashioned oats
- 1 cup chocolate chips
- 1/2 cup pecans, chopped
- 1/3 cup shredded, unsweetened coconut
Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
Combine the first 4 ingredients in a medium bowl and set aside.
In a large bowl, using an electric mixer, cream the butter and sugar. Add the egg and vanilla and mix until combined. Mix in the banana, then add the flour mixture and beat until combined. Fold in the oats, chocolate chips, pecans and shredded coconut.
Using an ice cream scooper, drop the dough into the baking sheets, leaving a bit of room in between; they do not spread that much. Flatten them slightly.
Bake for 11-12 minutes.
Yields 30 cookies.