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Blueberry & pecan oaties

Blueberry & pecan oaties

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(21 ratings)

Prep: 20 mins Cook: 15 mins Plus chilling

Easy

12 cookies
Make double the quantity of this fruity cookie dough and freeze, so delicious home-baked biscuits are always close at hand

Nutrition and extra info

  • Unbaked dough can be frozen

Nutrition per biscuit

  • kcalories274
  • fat14g
  • saturates7g
  • carbs36g
  • sugars20g
  • fibre0g
  • protein4g
  • salt0.27g
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Ingredients

  • 175g plain flour, plus extra for dusting
  • ½ tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 85g porridge oat
  • 175g golden caster sugar
  • 1 tsp ground cinnamon
  • 140g butter, chopped

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 70g pack dried blueberry (or use raisins or dried cranberries)
  • 50g pecan, roughly broken

    Pecan

    pee-kan

    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 1 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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Method

  1. 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.

  2. 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.

  3. 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.

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Comments (29)

debandlola's picture
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These were delicious, and so easy to make. Great combination of blueberries and pecans. I'd forgotten how tasty pecans are. It was hard to tell when they were done because they still seemed a little pale after 15 mins, but once they were cool I realised any longer in the oven would have dried them out. I will definitely be making them again.

cdacn1's picture

Just taken these out of the oven and they look great. Can't wait to have one with coffee. Very easy and like the fact the dough can be frozen. Like the idea of portion control from jellaway21 :-)

Flowergirl21's picture
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These are yummy, hot or cold!

I used half blueberries and half glace cherries.

I read the other reviews where it was mentioned that the dough is difficult to cut when frozen, so I sliced it before putting it in the freezer. Now I can take them out one at a time as required (it helps with portion control!)

Will definitely make some more.

hrgoddess's picture

I replaced half the butter with apple sauce and they were still really tasty. They didn't however look as attractive as the ones in the picture. Still, it's the taste that counts.

twoboots's picture

Wonderful. Just had a warm one. I used jumbo rolled oats, walnuts and I added vanilla to the egg. I used 50g less sugar and a pinch of salt- they tasted sweet enough for me. 15 minutes at 175 and they were perfect.
I agree with a previous poster who said that its not really worth using blueberries as the flavour declines in the oven.

sascha's picture

Found them rather hard and dry. Followed the receipe to the letter.

jbuckingham's picture

Really great recipe, and so easy. I slice and freeze dough so easy to just grab hald a dozen cookies and bake (otherwise whole lot would get eaten!)

susannahgrammar's picture
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I'm not making these again - they were too good and I don't want to put on weight! I used dried cranberries and sultanas instead of the blueberries.

kenny8ba's picture
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always get good comments when I make these, only amends I made were switching the blueberry and pecans for sultanas or raisins and add a little ginger... yummy

nangki's picture
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mine turned out too sweet.

paulonia's picture
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Very nice! I used half wholemeal flour, dried cranberries and dark chocolate chips. Quite filling too

jennyknox's picture

Made these with dairy free sunflower spread as my daughter is lactose intolerant and just used raisins in them. The mixture was too soft to roll into the sausage shape, think this was due to not using butter. I just spooned the mixture onto the baking sheets still turned out delicious

linmack's picture

I made these earlier and they are absolutely lovely. They were really easy to make and i used dried cranberries and dark choc chips, yummy!! I'll definately be baking these again with lots of different additions, definately a winner.

joanna_raeside's picture
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These are an absolute hit with my family. I used fresh blueberries by mistake and now use them every time. I make 24 cookies out of the dough rather than 12 American size ones! Now everyone just eats two at a time.....they work ok with walnuts too.

lucy_clare488's picture
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Used raisins and didn't have any nuts in, was lovely! Everyone at work liked them!

bundyburd's picture

I've just made my second batch. Absolutely delish! Although they do need an extra 5-10 mins in the oven than the recipe suggests. Go make some ...

lheredge's picture
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Made with Raisins - Absolutely Delicious!

sophiecakes's picture
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Super yummy! They needed an extra 10 mins but that may just be my oven! i substituted pecans for white chocolate chips as my boyfriend has an allergy! the whole family loved them.

pippacole's picture
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Really great, mine came out a bit pale so I left them in for an extra 5 minutes and they were a nice golden colour. I used raisins instead of blueberries and brazil nuts instead of pecans (I'd ran out of pecans). The raisins were lovely and the brazils were good, however I would try to use pecans next time. I also used flora instead of butter for a slightly healthier version and still thought they were fab. A great family favourite.

blulou's picture
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I really liked these, though I wouldnt bother with the blueberries again as they're very expensive and the flavour lessens after the baking. To be honest I think raisins would have been nicer. Paula try using baking parchment/greaseproof paper to protect the bottom of the biscuits but I think they sound about right to me, they are better pale and just golden round the very edges.

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