Hummingbird Oatmeal Cookies Recipe

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No time for frosting? Bake anyway! We loved these plain too.

Hands On Time:
30 mins
Total Time:
1 hrs 40 mins
Yield:
4 dozen
Hummingbird Oatmeal Cookies

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

  1. 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.

  2. Drop dough by heaping tablespoonfuls 2 inches apart onto 2 parchment paper-lined baking sheets. Flatten each, using a lightly floured flat-bottom glass.

  3. Bake at 350° for 12 minutes or until golden. Cool on baking sheets 10 minutes; transfer to wire racks, and cool.

  4. 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.

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