Blueberry Pecan Oatmeal Cookies Recipes

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BLUEBERRY OATMEAL COOKIES



Blueberry Oatmeal Cookies image

A different take on oatmeal raisin cookies. I think they are better.

Provided by TJ Lombard

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 40m

Yield 24

Number Of Ingredients 12

½ cup unsalted butter, softened
½ cup brown sugar
5 tablespoons white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
¾ cup old-fashioned rolled oats
½ cup dried blueberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Beat butter, brown sugar, and white sugar together with an electric mixer in a bowl until creamy and smooth, about 2 minutes. Add egg and vanilla extract; mix until incorporated.
  • Whisk flour, cinnamon, baking soda, baking powder, and salt in a separate bowl; mix into butter mixture until just combined. Fold in oats and blueberries.
  • Spoon dough, about 1 tablespoon per cookie, onto the prepared baking sheets about 2 inches apart.
  • Bake 1 sheet at a time in the preheated oven until cookies are golden brown, about 12 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 104.4 calories, Carbohydrate 14.8 g, Cholesterol 18.2 mg, Fat 4.6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.6 g, Sodium 58.8 mg, Sugar 8.2 g

CRANBERRY PECAN OATMEAL COOKIES



Cranberry Pecan Oatmeal Cookies image

I needed a new holiday cookie, so I tweaked an old 4-H recipe. This updated oatmeal cookie with cranberries and nuts is my family's all-time favorite. -Tammy Hoggatt, Omaha, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 cups old-fashioned or quick-cooking oats
1 cup dried cranberries, coarsely chopped
1 cup chopped pecans

Steps:

  • Preheat oven to 350°. Cream butter and sugars until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, cinnamon, salt, baking powder and baking soda; gradually beat into creamed mixture. Stir in remaining ingredients., Drop by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake until light golden brown, 12-15 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 47mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

BLUEBERRY PECAN OATMEAL COOKIES



Blueberry Pecan Oatmeal Cookies image

I found the original recipe at the KA website and made a few changes to meet my DS taste. These cookies are really good and keep well. They are the kind that get better the next day. I plan someday to try to add other dried friuts and nuts as this recipe seems to be one with many possibilities. *Number of servings is dependant on size of dropped dough used. SERVINGS BELOW is a guesstimate. I needed to fill in a number as I used both 1 and 2 TBSP scoops. *Prep time is estimated - majority of time is allowing mix to thicken. *frozen or fresh berries burst & do not keep more than a day, cookies become watery. I would not use unless you intend to eat right away.

Provided by MamaBear23

Categories     Drop Cookies

Time 1h

Yield 24 serving(s)

Number Of Ingredients 11

1 cup whole wheat flour
1 teaspoon allspice or 1 teaspoon cinnamon, per taste
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup quick-cooking oats
3/4 cup pecans, coarsely chopped
1 cup dried blueberries
1/3 cup walnut oil
1/2 cup maple syrup
1 egg
1 teaspoon fresh grated orange zest

Steps:

  • Preheat oven to 350°F
  • Combine flour, allspice or cinn, baking soda and salt.
  • Stir in oatmeal, pecans and blueberries.
  • Beat oil, maple syrup, egg and zest until mixture lightens in color.
  • Stir in dry ingredients into wet. Mix until combined.
  • Let stand 20-30 minutes to thicken.
  • Drop onto parchement-lined baking sheets. (I use either a 1 or 2 TBSP cookie scoop) Flatten slightly.
  • Bake until they begin to darken and change color around the edges, about 15-20 minutes.
  • Remove from pan. Place directly on countertop or other solid surface. I place parchment paper on my countertop. This will allow them to retain moisture as they cool.

Nutrition Facts : Calories 101.1, Fat 6, SaturatedFat 0.6, Cholesterol 8.8, Sodium 78.6, Carbohydrate 11, Fiber 1.3, Sugar 4.2, Protein 1.8

BLUEBERRY & PECAN OATIES



Blueberry & pecan oaties image

Make double the quantity of this fruity cookie dough and freeze, so delicious home-baked biscuits are always close at hand

Provided by Sara Buenfeld

Time 35m

Yield 12 cookies

Number Of Ingredients 9

175g plain flour , plus extra for dusting
½ tsp baking powder
85g porridge oat
175g golden caster sugar
1 tsp ground cinnamon
140g butter , chopped
70g pack dried blueberry (or use raisins or dried cranberries)
50g pecan , roughly broken
1 egg , beaten

Steps:

  • Tip the flour, baking powder, oats, sugar and cinnamon into a bowl, then mix well with your hands. Add the butter, then rub it into the mixture until it has disappeared.
  • Stir in the blueberries and pecans, add the egg, then mix well with a cutlery knife or wooden spoon until it all comes together in a big ball. Lightly flour the work surface, then roll the dough into a fat sausage about 6cm across. Wrap in cling film, then chill in the fridge until solid.
  • To bake, heat oven to 180C/fan 160C/ gas 4. Unwrap the cookie log, thickly slice into discs, then arrange on baking sheets. Bake for 15 mins (or a few mins more if from frozen) until golden, leave on the trays to harden, then cool completely on a wire rack before tucking in.

Nutrition Facts : Calories 274 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 20 grams sugar, Protein 4 grams protein, Sodium 0.27 milligram of sodium

BLUEBERRY OATMEAL COOKIES



Blueberry Oatmeal Cookies image

A very moist cookie similar to an oatmeal raisin cookie, but with blueberries. Not too sweet & quite tasty! From "Best of Country Cookies," Taste of Home Books (1999).

Provided by Chef amfox

Categories     Dessert

Time 27m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 11

1/2 cup butter
1 cup brown sugar, packed
1 egg
1 teaspoon vanilla extract
1 1/2 cups quick-cooking oats
1 cup all-purpose flour
1 -2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 cup blueberries (fresh or frozen)

Steps:

  • 1. In a large mixing bowl, cream the butter and brown sugar. Beat in egg and vanilla.
  • 2. In a separate bowl, combine oats, flour, cinnamon, baking soda, and baking powder. Gradually add dry ingredients to the creamed butter and brown sugar.
  • 3. Once combined, fold in the blueberries.
  • 4. Drop tablespoon sized cookies 2 in apart onto lightly greased baking sheets. Bake at 350 F for 12-14 or until lightly browned.

Nutrition Facts : Calories 91.3, Fat 3.5, SaturatedFat 2, Cholesterol 14.3, Sodium 94.6, Carbohydrate 13.9, Fiber 0.7, Sugar 7.7, Protein 1.2

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