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.
Return to Top of Page