So what do you know...Easter has come and gone and this post surely did not make it out before the Easter holiday.
I whipped up these cookies a few
weekends ago [the second I pinned them] in hopes that I’d [go gaga
over them and] get the chance to share them with you all for the holiday. But as you can see, that most definitely did not happen. And I'm not happy with myself. But hopefully
there will be some reason for you to include these delish chewy cookies in your upcoming entertaining repertoire. For they most certainly deserve to be.
You may recall that I've made Bake or Break’s
Hummingbird Cupcakes many a times before, they were actually one of the very
first recipes I ever posted on LSM.
Which I’m sure I've told you. Several
times before. But to this day, they continue
to be one of my go-to and all-time favorite recipes. And I can now vouch that my baking blog idol,
BoB, has done it yet again. But this
time in cookie form.
These perfectly sized chewy, chewy cookies
contain all of the traditional Hummingbird flavors: ripe bananas, sweet pineapple,
fragrant spices, and crunchy pecans. With
a dollop of rich cream cheese frosting to top it all off [literally and
figuratively], these cookies are near perfection.
And outright addicting.
A sure crowd pleaser for any holiday brunch,
lunch, or dinner.
Or any ol’ time for that matter. Because they’re good year round. You’ll see .
Adapted from Bake or Break
Ingredients:
Hummingbird Oatmeal Cookies:
2 c. all purpose flour
1 tbsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 c. unsalted butter, softened
1 c. packed light brown sugar
2 large eggs
1 tsp. vanilla extract
1/2 medium ripe banana, mashed
1-1/2 c. old fashioned oats
1 c. chopped pecans
1/2 c. chopped dried or candied pineapple
Cream Cheese Frosting:
4 oz. cream cheese, softened
1/4 c. unsalted butter, softened
1-1/4 c. powdered sugar
1/2 tsp. vanilla extract
Banana chips, chopped pecans (garnish; optional)
Ingredients:
Hummingbird Oatmeal Cookies:
2 c. all purpose flour
1 tbsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 c. unsalted butter, softened
1 c. packed light brown sugar
2 large eggs
1 tsp. vanilla extract
1/2 medium ripe banana, mashed
1-1/2 c. old fashioned oats
1 c. chopped pecans
1/2 c. chopped dried or candied pineapple
Cream Cheese Frosting:
4 oz. cream cheese, softened
1/4 c. unsalted butter, softened
1-1/4 c. powdered sugar
1/2 tsp. vanilla extract
Banana chips, chopped pecans (garnish; optional)
Directions:
- Heat oven to 350ºF. Line baking sheets with parchment paper or spray with nonstick cooking spray.
- For cookies, whisk together flour, baking soda, and salt; set aside. In a large bowl, beat together butter and brown sugar on medium speed until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla extract until combined, then add banana and mix until combined.
- Reduce mixer speed to low and gradually add flour mixture, mixing just until combined. Stir in oats, pecans, and pineapple.
- Drop dough by scant tablespoonfuls onto prepared baking sheets, leaving about 2 inches between cookies. Flatten each cookie slightly.
- Bake 12 to 14 minutes or until lightly browned. Cool on pans before removing to wire racks to cool completely. Repeat with remaining dough.
- For frosting, in a medium bowl, beat cream cheese and butter with mixer on medium speed until well blended and smooth. Mix in vanilla extract until combined.
- Spread about 1/2 tablespoon of frosting on cookies and garnish, if desired.
Yield: 4 dozen cookies
What a fabulous flavor combination! Thanks for linking up with What's Cookin' Wednesday!
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