The Everything Cookie2015-04-12
- Yield : 4 1/2 dozen
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 1:20 h
Well, the Almost Everything Cookie;).
Kevin requested oatmeal cookies, but he also wanted banana and peanut butter. I had to create a recipe to suit. I figured oatmeal cookies need raisins, and what the heck, let’s throw some coconut in there.
The flavor is amazing. These cookies are dense, and soft with a little bit of crunch on the bottom. There is just enough sweetness, and a little extra burst of flavor when you get a bite with raisins. And just a hint of coconut.
I know these will be requested many times in the future.:)
Note: All or part of the peanut butter can be substituted using butter or margarine. I used 1/4 c butter, 3/4 c peanut butter. Next time, I want the peanut butter flavor a bit stronger, so I’ll use all peanut butter, which is how I’ve decided to write the recipe.
- 1 cup peanut butter, crunchy or smooth
- 3/4 cup sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 overripe banana
- 2 cups all purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 3 cups quick cook oats
- 1/2 cup raisins
- 1/2 cup shredded coconut
Preheat oven to 375F. In a large bowl, cream together peanut butter and sugars.
Beat in eggs, one at a time.
Stir in vanilla.
Mash a banana and add to mixture. Stir to combine, put aside.
In medium bowl, combine flour, baking soda, salt, and cinnamon.
Add dry ingredients to wet ingredients and stir to incorporate. Add oats, raisins, and coconut. Mix well.
Using 2 spoons, drop dough onto greased baking sheets, 12 per sheet, using about a walnut sized amount of dough. Leave as is, or flatten slightly with a fork.
Bake for 8 - 10 minutes. Note - cookies will be browned on the bottom but still appear soft on top. The top becomes firmer while cooling.
Leave cookies on baking sheet on cooling rack for 1 minute before removing to a wire rack.