Hummingbird Oatmeal Cookies
Makes: 4 dozen
  • 1 cup butter, softened
  • 1 cup firmly packed light brown sugar
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1⁄2 tsp. kosher salt
  • 1⁄2 medium-size ripe banana, mashed
  • 11⁄2 cups uncooked regular oats
  • 1 cup finely chopped pecans
  • 1⁄2 cup finely chopped dried pineapple
  • Parchment paper
Cream Cheese Frosting:
  • 1⁄2 cup chopped dried banana chips
  • 1⁄2 cup sweetened flaked coconut, toasted
  • 1⁄2 cup toasted chopped pecans
  1. Preheat oven to 350°F. Beat butter, brown sugar, and vanilla at medium speed with an electric mixer 3 to 5 minutes or until creamy. Add eggs, 1 at a time, beating until blended after each addition.
  2. Combine flour, cinnamon, baking soda, and salt in a medium bowl; gradually add flour mixture and mashed banana to butter mixture, beating just until blended. Add oats and next 2 ingredients; stir until blended.
  3. Drop dough by heaping tablespoonfuls 2 inches apart onto 2 parchment paper-lined baking sheets. Flatten dough slightly with bottom of a glass dipped in flour.
  4. Bake, in batches, at 350°F for 12 minutes or until golden. Cool on baking sheets 10 minutes. Transfer to wire racks, and cool completely (about 20 minutes).
  5. For the frosting: Beat 2 cups sifted powdered sugar, 4 oz. softened cream cheese, 1 tsp. vanilla extract, and 1⁄2 tsp. kosher salt with an electric mixer 3 to 5 minutes or until creamy. Add 1⁄4 cup heavy cream, and beat until smooth.
  6. Spread Cream Cheese Frosting over each cooled cookie (about 11⁄2 tsp. per cookie); sprinkle with banana chips, coconut, and toasted chopped pecans, pressing to adhere.
Recipe by Bakepedia at