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Hummingbird Oatmeal Cookies

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

 

Hands-on time 30 mins
Total time 1 hr, 40 mins
Yield

Makes about 4 dozen

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

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

How to Make It

  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.