Description
Deliciously crunchy blueberry and pecan oaties made with oats, wholewheat flour, dried blueberries, and pecans. These lightly spiced cookies with cinnamon are perfect for a wholesome snack or teatime treat.
Ingredients
Scale
Dry Ingredients
- 175g plain flour, plus extra for dusting
- ½ tsp baking powder
- 85g porridge oats
- 175g golden caster sugar
- 1 tsp ground cinnamon
Wet & Mix-Ins
- 140g butter, chopped
- 70g dried blueberries (or raisins/dried cranberries)
- 50g pecans, roughly broken
- 1 egg, beaten
Instructions
- Mix dry ingredients: Tip the plain flour, baking powder, porridge oats, golden caster sugar, and ground cinnamon into a large bowl. Mix them well using your hands to combine the ingredients evenly.
- Add butter and combine: Add the chopped butter to the flour mixture. Rub the butter into the mixture with your fingers until it completely disappears and the texture is crumbly.
- Incorporate berries, nuts, and egg: Stir in the dried blueberries and roughly broken pecans. Add the beaten egg and mix everything thoroughly using a wooden spoon or cutlery knife until the dough comes together as a ball.
- Shape and chill dough: Lightly flour your work surface and roll the dough into a thick sausage shape about 6cm in diameter. Wrap the dough log tightly in cling film and chill it in the fridge until firm and solid.
- Preheat oven and slice dough: Heat the oven to 180°C (fan 160°C) or gas mark 4. Remove the dough from the fridge and unwrap. Using a sharp knife, slice the dough log thickly into discs.
- Arrange and bake: Place the dough slices on baking sheets spaced apart. Bake in the preheated oven for 15 minutes, or a few extra minutes if baking from frozen, until the cookies turn golden brown.
- Cool and serve: Allow the cookies to harden on the baking trays, then transfer them to a wire rack to cool completely before serving.
Notes
- You can substitute dried blueberries with raisins or dried cranberries depending on your preference.
- For easier slicing, chill the dough until very firm or slightly freeze it before slicing.
- Store baked cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For a nuttier flavor, you may toast pecans lightly before adding them.
- Ensure the butter is cold when rubbing into dry ingredients to create a crumbly dough texture.
Nutrition
- Serving Size: 1 cookie (approx. 25g)
- Calories: 130 kcal
- Sugar: 7g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
