Description
These Blueberry Coconut Pecan Cookies are a delightful blend of chewy oats, sweet coconut, crunchy pecans, and bursts of dried blueberries. Perfect for a sweet treat with a cup of tea or as an anytime snack.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter (softened)
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Mix-Ins:
- 1/2 cup old-fashioned oats
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pecans
- 3/4 cup dried blueberries
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Incorporate Mix-Ins: Stir in the oats, shredded coconut, chopped pecans, and dried blueberries until evenly distributed.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Bake for 10–12 minutes until golden at the edges and set in the centers.
- Cool and Serve: Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies can be stored in an airtight container for up to 5 days.
- Try substituting dried cranberries or cherries for a flavor variation.
- For extra flavor, toast the pecans before adding to the dough.
