Blueberry Pecan Oatmeal Cookies
Sweet, nutty, and packed with heartwarming flavors, these Blueberry Pecan Oatmeal Cookies are a delightful twist on the classic oatmeal treat. Made with wholesome old-fashioned rolled oats, chewy dried blueberries, and crunchy pecans, these cookies strike the perfect balance between rustic charm and irresistible taste. Infused with a hint of warm cinnamon and baked to golden perfection, they’re soft in the center and subtly crisp around the edges. Perfect for breakfast on-the-go, an afternoon snack, or a dessert to share, these cookies come together in just 25 minutes and stay fresh for up to a week. Whether you’re a cookie enthusiast or a fan of easy, wholesome desserts, this recipe is a must-try for your baking repertoire!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.75 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 3 cups Old-fashioned rolled oats
- 1 cup Dried blueberries
- 0.75 cup Chopped pecans
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the rolled oats, dried blueberries, and chopped pecans using a spatula or wooden spoon.
Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are lightly golden but the centers are still soft.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
5559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.4 g | 359% | |
| Saturated Fat | 129.9 g | 650% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 2460 mg | 107% | |
| Total Carbohydrate | 702.9 g | 256% | |
| Dietary Fiber | 51.5 g | 184% | |
| Total Sugars | 369.8 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 468 mg | 36% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1990 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
