- 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
- Preheat oven to 350°C (180°C). Line baking sheets with parchment paper.
- 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.
- 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
- 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).
Tips:
- 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.
