Wednesday, September 30, 2015

Hummingbird Oatmeal Cookies

2 c all-purpose flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 c butter, softened
1 c light brown sugar, packed
1 tsp vanilla
2 large eggs
1/2 ripe banana, mashed
1-1/2 c oats
1 c chopped pecans
1/2 c chopped dried pineapple

Cream cheese frosting:
8 oz cream cheese, softened
1/2 stick butter, softened
1 c powdered sugar
1 tsp vanilla

For topping:
1/2 c toasted coconut
1/2 c chopped toasted pecans

Preheat oven to 350 degrees.
Stir together first four ingredients (flour, cinnamon, baking soda, salt) in medium bowl.
Beat butter, brown sugar and vanilla at medium speed 3-to-5 minutes.
Add eggs, one at a time, beating after each addition.
Add flour mixture.
Add banana and beat just until blended.
Add oats, pecans and pineapple, and stir until blended.
Drop by heaping TBS 2 inches apart on parchment-lined baking sheet. Flatten using lightly floured flat-bottom glass.
Bake for 12 minutes. Cool completely.
Frost with cream cheese frosting.
Sprinkle with coconut and pecans, pressing to adhere.

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