I'm on a roll with rolled oats!

Boom baby!  I made some tasty coconut oatmeal cookies.  The granola bar extravaganza from my last post inspired me to try dabbling adventurously in the kitchen to come up with my own recipes.  I took the basis for the granola bars and added a few more cookie-like ingredients.  Let me say, the coconut makes the cookie.  At least in my opinion it does and since it's my blog, I can put my opinion where I want!  And it's going here...and can be found again below.

And let me go on record as saying, it is a GORGEOUS day outside and the breeze is blowing through the windows.  It is weather like this that I bask in (or in which I bask for you crazy English grammar people).  It reminds me of what summer leading into fall feels like, which gets me excited because fall is my favorite time of year.  

Random note for the day: I was thinking I would try to find a way to give you an option to print the recipe, but figured you could just select and print selection.  Plus, Blogger doesn't have an easy little gadget for me to add to make that happen.  So, please let me know if the selection/print isn't working for you and I'll see what I can do.

Coconut Oatmeal Cookies 

Yields: 16 large cookies

 

Ingredients:

• 2 c. oats (I used quick dry oats)
• 1/2 bag (or 3.5 oz) of dried fruit
• 1/2 c. of unsweetened shredded coconut/coconut flakes (or coconut flakes).  If you can't find unsweetened, try eliminating the brown sugar.
• 1/4 c. brown sugar (optional)
• 1 egg
• 1 tsp. vanilla
• 3 very ripe bananas

Steps:

1. Preheat oven to 350 degrees F.
2. Mix all of the ingredients together.
3. Put heaping spoonfuls onto your baking sheet.
4. Bake at 350 for about 12 minutes or until the edges are slightly golden.  (You can also use the toothpick test.)

Note: These do not rise/spread out like traditional flour cookies.
Note: You can always put smaller spoonfuls on the baking sheet if you want to get more out of the mixture without doubling the ingredients.