2cupsdried blueberriesraisins, chopped apricots or other fruit
Preheat oven to 350º F. In large bowl, stir together peanut butter, banana, honey, vanilla and milk until well combined.
In separate medium bowl stir together flour, oats, cinnamon, salt and baking soda. Stir oat mixture into peanut butter mixture until combined, then fold in dried fruit.
Use a ¼-cup measure to scoop and drop dough in mounds onto a parchment lined baking sheet, about 2–3 inches apart. Use a rubber spatula to flatten mounds to an even ½-inch thickness and about 3-inches wide (this is a critical steps as the cookies will not flatten out or reshape while baking).
Bake for 12–15 minutes or until cookies are browned and slightly firm. Remove and transfer to a wire rack to cool. Makes very large cookies; store extras in a sealed container in refrigerator for up to a week, or freeze for 2–3 months.