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Hummingbird Oatmeal Cookies

Published: Friday, February 14, 2020

2 c. all-purpose flour

2 tsp. ground cinnamon

1 tsp. baking soda

½ tsp. kosher salt

1 c. butter, softened

1 c. firmly packed light brown sugar

1 tsp. vanilla extract

2 large eggs

½ medium-size ripe banana, mashed

1½ c. regular oats

1 c. finely chopped pecans

½ c. finely chopped dried pineapple

Cream cheese frosting:

2 c. powdered sugar, sifted

4 oz. cream cheese, softened

1 tsp. vanilla extract

½ tsp. kosher salt

¼ c. heavy cream

½ c. chopped dried banana chips

½ c. toasted coconut

½ c. chopped toasted pecans

Preheat oven to 350°. Stir together flour, cinnamon, baking soda and salt in a medium bowl. In another bowl, beat butter, brown sugar and vanilla at medium speed with an electric mixer 3-5 minutes or until creamy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and banana; beat just until blended. Add oats, pecans and dried pineapple; stir until blended.

Drop dough by heaping tablespoonfuls 2" apart onto 2 parchment paper-lined baking sheets. Flatten each, using a lightly floured flat-bottom glass. Bake at 350° for 12 minutes or until golden. Cool on baking sheets 10 minutes; transfer to wire racks, and cool. —About 4 dozen.

For frosting: Beat powdered sugar, cream cheese, vanilla, and kosher salt at medium speed with an electric mixer 3-5 minutes or until smooth. Add cream, and beat until smooth. This makes about 2 cups frosting.

Spread frosting over half of each cookie (about 1½ tsp. per cookie); sprinkle with banana chips, coconut and pecans, pressing to adhere.

Note: No time to make frosting? These moist oatmeal cookies are delicious without the frosting.

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