Hummingbird Oatmeal Cookies

By BearForce

Good with or without frosting. Makes about 4 dozen.

Ingredients

• Cream Cheese Frosting:
• 2 cups flour
• 2 tsp. ground cinnamon
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup butter, softened
• 1 cup firmly packed light brown sugar
• 1 tsp. 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 chis
• 1/2 cup toasted coconut
• 1/2 cup chopped toasted pecans

Preparation

Step 1

1. Preheat oven to 350 degrees. 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 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.