What do you call a recipe that has oatmeal, pecans, and blueberries? How about Blueberry Breakfast Cookies? I was inspired to create these little treats when I saw a bag of Freeze-Dried Organic Blueberries at my local EarthFare.
To make them, I start by toasting pecans. I buy them in the bulk section – it’s a great way for getting the right amount that you need. I spread out approximately 1 cup to 1 1/2 cups into a shallow baking pan. I toast them at 350 degrees for about 5 minutes. Then I let them cool and I get started on the cookie dough.
I cream butter, brown sugar, and regular (granulated) sugar. Then I add 2 eggs and some vanilla. To that I add flour that has had baking soda and salt added (see recipe below for quantities). Then I add oats.
Next up come the blueberries.
I pour the whole package into the dough. (Caution: there is a desiccant packet in there needs to be removed. Please do NOT eat it.)
I fold them in and then scoop them onto my baking sheet.
A few minutes later (well, more like 12-14 minutes later) and the cookies are done.
Blueberry Breakfast Cookies
- 1/2 cup butter 2 sticks, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups oats quick or old fashioned
- 1 to 1 1/2 cups toasted pecan pieces
- 1 - 1.2 ounce bag freeze-dried blueberries
Preheat oven to 350 degrees.
Place butter, brown sugar, and granulated sugar in bowl of mixer and beat until creamy. Beat in eggs and vanilla.
Combine flour, baking soda, and salt in a separate bowl. Slowly add it to the creamed mixture.
Add oats and pecan pieces and mix well.
Fold in blueberries.
Scoop onto baking sheet and bake for 12-14 minutes.
Remove to rack to cool.
Though I call them a breakfast cookie, they would be great any time of day.