Hummingbird Oatmeal Cookies

Hummingbird Oatmeal Cookies Recipe
Photo: Hector Sanchez; Styling: Heather Chadduck Hillegas

 

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

Yield:

Makes about 4 dozen
Total time: 1 Hour, 40 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 30 Minutes
Total: 1 Hour, 40 Minutes

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
1/2 cup chopped dried banana chips
1/2 cup toasted coconut
1/2 cup chopped toasted pecans

Preparation

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.

Ben Mims,

Southern Living

December 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note