I created this cookie because I had one overripe banana sitting on my counter, barely enough applesauce in the jar to make it worth keeping in the refrigerator, and my daughter claiming I never made a "granola cookie" that she could eat as breakfast.
1Preheat oven to 350 F. Prepare cookie sheets with parchment paper, or grease them.
2Mash banana and mix in applesauce to make 3/4 cup total. Adjust applesauce amount based on how much mashed banana you have. Mix in vanilla. Set aside.
3In separate bowl, mix together oatmeal, craisins, nuts, and coconut. Set aside. I had coconut strips so I cut them into chunks to add. I have made these other times and simply added shredded coconut.
4In a separate bowl whisk together flour, salt, baking soda, cinnamon, nutmeg, ginger, and cloves. Set aside.
5In mixing bowl combine butter and shortening. Mix until incorporated. Add sugar and brown sugar and beat until light and fluffy. Add eggs, one at a time, mixing completely in between additions and scraping sides of bowl before next addition.
6Mix in applesauce/banana mixture until incorporated.
7Add flour mixture in two batches. Mixing until just incorporated, and scraping down sides of bowl.
8Mix in oatmeal mixture and blend until just incorporated. At this point if your batter is really sticky, add more flour, 1/4 cups at a time until it is scoopable. You want it to be a little sticky, as it makes a better cookie.
9Scoop onto cookie sheets and bake for 10-12 minutes. Watch carefully as each oven bakes different. I bake mine exactly 10 minutes and they are perfect. Remove from pan and place on cooking rack. Enjoy.