Blueberry & Pecan Oaties
These crunchy and delicious oat and blueberry cookies are the perfect combination of sweet and nutty flavors. Packed with chewy blueberries and crunchy pecans, these cookies are a delightful treat to enjoy any time of day. The warm aroma of cinnamon adds a cozy touch to these cookies, making them a comforting snack for any occasion.
— Constant Cookbook
Ingredients
- 175g plain flour , plus extra for dusting
- ½ tsp baking powder
- 85g porridge oats
- 175g golden caster sugar
- 1 tsp ground cinnamon
- 140g butter , chopped
- 70g pack dried blueberries (or use raisins or dried cranberries)
- 50g pecans , roughly broken
- 1 egg , beaten
Instructions
- 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.
Cook Time
15M
Prep Time
PT20M
Yield
12 cookies
Nutrition
- Calories: 274 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 36 grams carbohydrates
- Sugar Content: 20 grams sugar
- Protein Content: 4 grams protein
- Sodium Content: 0.27 milligram of sodium
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