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Hummingbird Oatmeal Cookies

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Ingredients

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Cookies:

  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (160g) light brown sugar, firmly packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ ripe medium-sized banana, mashed
  • 2 cups (240g) all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 ½ cups (134g) old-fashioned oats
  • 1 cup (114g) pecans, finely chopped
  • ½ cup (60g) Jali Fruit Co. Party Pineapple, finely chopped

Cream Cheese Frosting:

  • 8 ounces (226g) full fat cream cheese, softened
  • 1 cup (114g) confectioners’ sugar, sifted
  • 2 tsp vanilla extract
  • ½ tsp kosher salt
  • ¼ cup (57g) heavy cream

Topping:

  • ¾ cup (68g) dried banana chips, chopped
  • ¾ cup (64g) sweetened shredded coconut, toasted
  • ¾ cup (86g) pecans, toasted & chopped

Instructions

  1. Heat oven to 350°F. Line baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with paddle attachment, beat butter and brown sugar on medium-high until light and fluffy.
  3. Add eggs one at a time, mixing until incorporated. Mix in vanilla and mashed banana.
  4. In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.
  5. Add ⅓ of the flour mixture to wet mixture, mixing until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.
  6. Stir in oats, chopped pecans, and chopped dried pineapple.
  7. Form dough into balls that are a big ol’ heaping tablespoon each. (A cookie scoop is super helpful here.) Place on baking sheet, leaving 2" between each dough ball. Using a lightly floured, flat-bottomed glass, flatten each dough ball.
  8. Bake for 10–12 minutes or until cookies have set and edges are slightly golden.
  9. Cool on baking sheet for 10 minutes; transfer to wire racks to cool completely.
  10. When your cookies are pretty much cool, make the cream cheese frosting. In the bowl of a stand mixer fitted with paddle attachment, beat cream cheese, confectioners’ sugar, vanilla, and salt until smooth, 3–5 minutes. Add cream, beating again until smooth.
  11. Once cookies are totally cool, spread frosting over each cookie, smoothing with an offset spatula or the back of a spoon. Sprinkle with banana chips, coconut, and pecans, then gently press topping into frosting.

Notes

Adapted from: Southern Living

Find it online: https://recipes.fikabrodbox.com/hummingbird-oatmeal-cookies/