Food and Recipes Desserts Hummingbird Oatmeal Cookies Recipe 4.0 (1) 1 Review No time for frosting? Bake anyway! We loved these plain too. By Ben Mims Ben Mims Ben Mims is a food writer, cookbook author, and recipe developer. He is a cooking columnist for the Los Angeles Times. He worked as the Test Kitchen Director at Lucky Peach magazine, Food Editor at Saveur magazine, a food editor at Food & Wine, and the pastry chef of Bar Agricole restaurant in San Francisco in 2013. He is the author of three cookbooks: Air Fry Every Day: 75 Recipes to Fry, Roast, and Bake Using Your Air Fryer (Clarkson Potter, 2018), Coconut (Short Stacks Editions, 2017), and Sweet and Southern: Classic Desserts with a Twist (Rizzoli; 2014), in addition to recipe development for Tasty Ultimate: How To Cook Basically Anything (Clarkson Potter, 2018), Matcha: A Lifestyle Guide (Dovetail, 2017) and Munchies: Late-Night Meals from the World's Best Chefs (Ten Speed Press, 2017). He has contributed to the Wall Street Journal, GQ.com, Jarry, Lucky Peach, Epicurious.com, Rachael Ray Every Day, Real Simple, Southern Living, and Food52.com. Southern Living's editorial guidelines Updated on February 23, 2023 Print Rate It Share Share Tweet Pin Email Hands On Time: 30 mins Total Time: 1 hrs 40 mins Yield: 4 dozen Hector Sanchez Ingredients 2 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup butter, softened 1 cup firmly packed light brown sugar 1 teaspoon vanilla extract 2 large eggs 1/2 medium-size ripe banana, mashed 1 1/2 cups 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 toasted coconut 1/2 cup chopped toasted pecans Directions Preheat oven to 350°. Stir together first 4 ingredients in a medium bowl. 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 well after each addition. Add flour mixture and banana; beat 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 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. Spread Cream Cheese Frosting over half of each cookie (about 1 1/2 tsp. per cookie); sprinkle with banana chips, coconut, and pecans, pressing to adhere. Rate it Print