BLUEBERRY PECAN OATMEAL COOKIES
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
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
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