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

  • kcal274
  • 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

    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

    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)
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

  • 50g pecan, roughly broken
    Pecan nuts

    Pecan

    pee-kan

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

  • 1 egg, beaten
    Eggs

    Egg

    egg

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

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)

pablo909's picture

Help my came out very pale and brown on the bottom? any tips please. Paula

emms_77's picture

I lso mde these with white choc and cranberrys and i did another batch of coconut and choc chip both were hits! firm family fav!

notmum's picture
5

Really very, very good and so simple!

hannahblaize's picture
5

These are gorgeous. I used dried cranberries and raisins and once cooled smothered them with melted milk chocolate. Chilled in the fridge and we have since gobbled at least three batches! Sensational!

misslulu's picture
5

Fab used dried cranberries and pecans and froze a log as too yummy would just eat the lot in one go.

Frantic Flapjack's picture
4

I also tripled the recipe and put two "logs" in the freezer to use again. They were large biscuits and went down very well in our house. I think these cookie "log" recipes are great as you get uniform size cookies.

mamajo's picture

these we so yummy - we used dried cranberry and a little white chocolate instead and made a tripple batch to divide and give away as gifts.

gemmadavis's picture
3

These were quite nice.

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