Hummingbird Oatmeal Cookies

Ingredients

• 1 teaspoon baking soda 
• 0.5 medium size banana ripe mashed
• 0.5 cup banana chips dried chopped
• 1 cup firmly brown sugar light packed
• 1 cup butter softened
• 0.5 cup coconut or toasted
• 0.5 cup pineapple dried finely chopped
• 2 large eggs 
• 2 cups flour all-purpose
• 2 teaspoons ground cinnamon 
• 0.5 teaspoon kosher salt 
• 1.5 cups regular oats 
• 0.5 cup pecans toasted chopped
• 1 cup pecans finely chopped
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• hand mixer

Directions

1. Preheat oven to 35
2. 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.
3. Add eggs, 1 at a time, beating well after each addition.
4. Add flour mixture and banana; beat just until blended.
5. Add oats and next 2 ingredients; stir until blended.
6. Drop dough by heaping tablespoonfuls 2 inches apart onto 2 parchment paper-lined baking sheets. Flatten each, using a lightly floured flat-bottom glass.
7. Bake at 350 for 12 minutes or until golden. Cool on baking sheets 10 minutes; transfer to wire racks, and cool.
8. 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.