Hummingbird Oatmeal Cookies

[bloodbought]

HUMMINGBIRD OATMEAL COOKIES




yield ABOUT 4 DOZEN COOKIES
prep time 25 MINUTES
cook time 14 MINUTES
total time 39 MINUTES


This recipe takes the flavors of hummingbird cake and puts them into convenient cookie form!



INGREDIENTS

FOR THE COOKIES:

2 cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

1 cup packed light brown sugar

2 large eggs

1 teaspoon vanilla extract

1/2 medium ripe banana, mashed

1 & 1/2 cups old-fashioned rolled oats

1 cup finely chopped pecans, toasted

1/2 cup finely chopped dried pineapple


FOR THE FROSTING:

4 ounces cream cheese, softened

1/4 cup unsalted butter, softened

1 & 1/4 cups confectioners' sugar

1/2 teaspoon vanilla extract

garnish: banana chips, chopped toasted pecans


INSTRUCTIONS

TO MAKE THE COOKIES:

Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.


Whisk together flour, cinnamon, baking soda, and salt. Set aside.


Using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla. Mix in banana.


Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined. Stir in oats, pecans, and dried pineapple.


Drop dough by tablespoonfuls onto prepared baking sheets. Leave about 2 inches between cookies. Flatten each cookie slightly.


Bake 12 to 14 minutes, or until cookies are lightly browned. Cool on pans on wire racks for 10 minutes. Then, transfer cookies to wire racks to cool completely.


TO MAKE THE FROSTING:

Using an electric mixer on medium speed, beat cream cheese and butter until well-blended and smooth. Mix in vanilla.


Reduce mixer speed to low. Gradually add confectioners' sugar, mixing until smooth.


Spread about 1/2 tablespoon of frosting on top of each cookie. If desired, garnish with banana chips or toasted pecans.

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