Description
These Blueberry & Pecan Oaties are deliciously hearty cookies featuring a comforting blend of oats, dried blueberries, and crunchy pecans. Perfectly spiced with cinnamon and sweetened with golden caster sugar, these biscuits offer a delightful texture with a crisp edge and soft center. Ideal for an energizing snack or teatime treat, they are simple to prepare with basic pantry ingredients and baked to golden perfection.
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 Ingredients & Add-ins
- 140g butter, chopped
- 70g dried blueberries (can substitute with raisins or dried cranberries)
- 50g pecans, roughly broken
- 1 egg, beaten
Instructions
- Combine dry ingredients: In a large bowl, tip the plain flour, baking powder, porridge oats, golden caster sugar, and ground cinnamon. Mix these thoroughly with your hands to distribute all the ingredients evenly.
- Incorporate butter: Add the chopped butter to the bowl and rub it into the flour and oats mixture using your fingertips until the butter has fully disappeared and the texture resembles coarse breadcrumbs.
- Add dried fruit and nuts: Stir in the dried blueberries and roughly broken pecans to the mixture.
- Bind dough: Pour the beaten egg into the bowl, then mix everything together with a cutlery knife or wooden spoon until all the ingredients come together to form a cohesive ball of dough.
- Shape and chill: Lightly dust your work surface with extra flour and roll the dough into a thick sausage shape about 6cm in diameter. Wrap this log tightly in cling film and chill it in the refrigerator until it is firm and solid, which helps in slicing cleanly later on.
- Preheat oven: When ready to bake, heat your oven to 180°C (160°C fan) or gas mark 4.
- Slice and bake: Remove the dough log from the fridge and unwrap it. Using a sharp knife, thickly slice the log into discs. Arrange the slices spaced out on baking sheets prepared with parchment paper.
- Bake to golden perfection: Place the baking sheets in the oven and bake the oaties for 15 minutes or until golden brown. If baking from frozen, extend baking by a few additional minutes. Once baked, leave the cookies on the baking trays to harden slightly before transferring them to a wire rack to cool completely.
Notes
- To keep the cookies fresh, store them in an airtight container at room temperature for up to a week.
- Feel free to substitute dried blueberries with raisins or dried cranberries according to your preference.
- Rolling the dough into a log and chilling it makes it easier to slice into uniform cookies.
- Make sure not to overbake to retain a soft interior while achieving a golden crisp edge.
Nutrition
- Serving Size: 1 cookie (based on 20 cookies per recipe)
- Calories: 150 kcal
- Sugar: 9 g
- Sodium: 40 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
