Hummingbird Oatmeal Cookies

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

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

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

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

Southern Living