Banana Oatmeal Pecan Clusters
The toasted pecans perfectly set off the spicy banana dough in these soft-chewy cookies. A touch of oats and dried fruits add extra chewiness to a delicious combination of flavors. The banana makes these cookies moist, and they keep well. They are a great treat to take camping or hiking.

Makes 4 dozen 3-inch cookies.

1-1/2 cups coarsely chopped pecans
1 cup brown sugar, firmly packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter
2 large eggs
1-1/2 cups quick-cooking rolled oats, uncooked (not instant)
1 cup mashed ripe banana (1 large and 1 medium banana)
1-1/2 cups all-purpose flour, preferably unbleached
1 cup chopped dates
1/2 cup raisins

Preheat convection ovens to 325° Fahrenheit or conventional ovens to 350° Fahrenheit. Set the racks in the conventional oven so they divide the oven into thirds. You will not need to line the cookie sheets with parchment paper for this recipe.

Place the pecans in a single layer on a baking sheet and bake in the preheated oven for 8 or 9 minutes, until lightly browned. Remove from the oven and set on a wire rack to cool.

Using an electric mixer on medium speed, combine the brown sugar, baking powder, baking soda, cinnamon, nutmeg, butter and eggs and beat on medium speed for 2 minutes, until fluffy and light in color. Scrape the bowl with a rubber spatula and add the oats, beating on low speed for 20 seconds, just until blended in. Scrape the bowl again and add the banana puree, beating on low speed for about 20 seconds. Again scrape the bowl and add the flour, nuts, and fruits. Mix on low speed just until the flour is blended in. Using a wooden spoon or rubber spatula, stir the mixture, scraping the bottom and sides of the bowl, to be sure it is evenly mixed.

Drop the dough by rounded tablespoonfuls onto the baking sheets and bake in the preheated oven for 11 to 13 minutes, reversing the baking sheets and switching them top to bottom halfway through the baking time. When done, the tops of the cookies will be lightly browned and just start to feel firm to the touch. Do not overbake. Remove the pans from the oven and set on a wire rack to cool. When completely cool store in an airtight container for up to 1 week, or wrap tightly and freeze for up to 2 months.

(To print the recipe, right-click the window and select PRINT)