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Photo for - Hummingbird Oatmeal Cookies

Hummingbird Oatmeal Cookies

With pecans and pineapple, these cookies are as delightful as the classic Southern cake they were named after.

  • Yields: 3 dozen cookies
  • Preparation: 60 minutes

Ingredients

  • 1/2 cup (125mL) pecans, finely chopped
  • 1/4 tsp (1mL) ground nutmeg
  • 1 tsp (5mL) baking soda
  • 1 tbsp (15mL) ground cinnamon
  • 2 cups (500mL) large flake rolled oats
  • 2 cups (500mL) all purpose flour
  • 1/2 cup (125mL) pineapple, well-drained crushed
  • 1/2 cup (125mL) banana, well-mashed
  • 1 egg
  • 1 tsp (5mL) vanilla extract
  • 2/3 cup (150mL) brown sugar
  • 2/3 cup (150mL) sugar
  • 3/4 cup (175mL) GAY LEA - Unsalted Butter, softened

Optional Frosting

  • 1 tsp (5mL) vanilla extract
  • 3/4 cup (175mL) icing sugar
  • 2 tbsp (30mL) GAY LEA - Unsalted Butter
  • 1/4 cup (50mL) cream cheese, softened

Instructions

  1. Preheat oven to 350°C (180°C). Line baking sheets with parchment paper.
  2. Whip butter, granulated and brown sugars and vanilla until fluffy. Add egg. Mix in banana and pineapple. Stir flour with oats, cinnamon and baking soda; blend into butter mixture until well combined. Stir in pecans.
  3. Using a mounded tablespoon or small level cookie scoop, drop dough onto sheets, 2-inches (5 cm) apart. Bake for 12 to 14 minutes or until lightly browned. Transfer to a rack to cool completely.

Optional Frosting

  1. Meanwhile beat cream cheese with butter until fluffy. Add icing sugar; beat on low until combined. Add vanilla and salt. Increase speed to medium and beat for 1 minute or until very fluffy. Frost cookies just before serving (if using).
  • Garnish frosted cookies with toasted chopped pecans, crumbled banana chips or dried pineapple.
  • Store unfrosted cookies, layered between parchment paper in an airtight container, for up to 3 days or freeze for 1 month.
  • Prepared frosting can be reserved in the refrigerator for up to 3 days. Bring to room temperature for at least 30 minutes and mix well before frosting cookies.
Photo of - Hummingbird Oatmeal Cookies

Ingredients

  • 1/2 cup (125mL) pecans, finely chopped
  • 1/4 tsp (1mL) ground nutmeg
  • 1 tsp (5mL) baking soda
  • 1 tbsp (15mL) ground cinnamon
  • 2 cups (500mL) large flake rolled oats
  • 2 cups (500mL) all purpose flour
  • 1/2 cup (125mL) pineapple, well-drained crushed
  • 1/2 cup (125mL) banana, well-mashed
  • 1 egg
  • 1 tsp (5mL) vanilla extract
  • 2/3 cup (150mL) brown sugar
  • 2/3 cup (150mL) sugar
  • 3/4 cup (175mL) GAY LEA - Unsalted Butter, softened

Optional Frosting

  • 1 tsp (5mL) vanilla extract
  • 3/4 cup (175mL) icing sugar
  • 2 tbsp (30mL) GAY LEA - Unsalted Butter
  • 1/4 cup (50mL) cream cheese, softened