EVERYTHING BUT THE KITCHEN SINK COOKIES

Steps:

• 1. (Preheating the oven does NOT have to be done as you begin. This dough has to be refrigerated for at least 1 to 2 hours prior to baking.)
• 2. 1. In a large bowl, mix all the dry ingredients except chocolate chips, coconut, nuts. Put aside.
• 3. 2. In a large mixing bowl, cream all the together the butter, peanut butter, sugar and brown sugar, vanilla, and mashed banana.
• 4. 3. Once the butter-sugar mixture is well blended, add the eggs, one at a time. Blend until mixed together well.
• 5. 4. Then, mix the dry ingredients into the wet ingredients, a little at a time. Once the dry and wet ingredients have been incorporated, add the chocolate chips, nuts and coconut into this mixture at this time. Continue to mix until all ingredients have been incorporated. DO NOT OVER MIX. The dough will be VERY thick. *You may have to do this last part by hand with a heavy spoon if you don't have one of the larger, more powerful mixers.
• 6. 5. Wrap the dough in plastic wrap. Let the dough refrigerate for at least 1 to 2 hours.
• 7. 6. Grease the cookie sheets.
• 8. 7. NOW you can preheat the oven to 375 degrees.
• 9. 8. Once the dough is cold, remove from the refrigerator. Make balls, about 1 inch in diameter. Place them on a prepared cookie sheet (at least 2 inches apart as they will spread) and flatten with a moistened fork dipped in sugar. (Like you would for peanut butter cookies.)
• 10. 9. Bake for 8 to 10 minutes. Cool on baking sheet for at least 5 minutes before removing them. Place them on a rack to cool completely.