Ingredients

• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup butter, softened
• 1 cup firmly packed light brown sugar
• 1 teaspoon 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
• Cream Cheese Frosting
• 1/2 cup chopped dried banana chips
• 1/2 cup toasted coconut
• 1/2 cup chopped toasted pecans

Preparation

1. Preheat oven to 350°. 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 at 350° 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.

Cream Cheese Frosting

Cream Cheese Frosting goes great with cakes and cookies, and we particularly like it crowning our Hummingbird Oatmeal Cookies.

Ingredients

• 2 cups powdered sugar, sifted
• 4 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1/4 cup heavy cream

Preparation

1. Beat powdered sugar, cream cheese, vanilla, and kosher salt at medium speed with an electric mixer 3 to 5 minutes or until smooth.
2. Add cream, and beat until smooth.