Hummingbird Oatmeal Cookies
We make our Hummingbird Cake all the time. It’s perfect when you want something casual yet a bit substantial. The classic cake combines pineapple, nuts and bananas. These Hummingbird Oatmeal Cookies feature those ingredients as well as oatmeal and coconut. There is something for everyone in these cookies brought to us by the staff at Southern Living via their book, The Southern Cookie Book. Note that they use kosher salt in the recipe; it does measure differently from table salt, so follow their lead. Check out their Blackberry Swirl Meringue Cookies as well.
Excerpted with permission. The Southern Cookie Book
These cookies are inspired by the famous Hummingbird Cake recipe submitted by Mrs. L.H. Wiggins of North Carolina, featured in the February 1978 issue of Southern Living. No time for frosting? They’re delicious unadorned, too.
Hands-on 30 min. Total 1 hour, 40 min.
- 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
- 1⁄2 cup chopped dried banana chips
- 1⁄2 cup sweetened flaked coconut, toasted
- 1⁄2 cup toasted chopped pecans
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
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