The title of these cookies is a mouthful and I thought about shortening it and naming it something cute like “Blueberry Fields Cookies” or maybe even “Kitchen Sink Cookies” because just about everything but the kitchen sink is in them, but I decided to stick with an obvious description of what is in the cookies. What these cookies really should be called are AMAZING.
I made several batches of similar cookies over the past several months, I added a little of ‘this’ and a little of ‘that’ until I baked a cookie that is simply out of bounds. You must use the dried blueberries in this recipe, they just make a difference and are a delightful surprise. Actually, the coconut, white chocolate, pecans and oatmeal are a must too. These cookies are begging to be made repeatedly and eaten immediately.
Blueberry, Pecan, Coconut, White Chocolate, Oatmeal Cookies
Ingredients
- 3 cups (420 grams) bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 ¼ cups unsalted butter, softened (10oz or 284 grams)
- 1 ¼ cups (284 grams) light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups (150 grams) old fashioned oats
- 2 cups (310 grams) white chocolate chips
- 1 ½ cups (150 grams) pecans, toasted and coarsely chopped
- 2 cups (345 grams) dried blueberries
- 1 ½ cups (140 grams) dried, sweetened coconut flakes
Instructions
- Pre-heat oven to 350° and line a baking sheet with parchment paper or spray with non-stick cooking spray.
- Sift flour, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add flour mixture and old fashioned oats, mix until just combined. Stir in white chocolate chips, pecans, blueberries and coconut.
- Using an ice-cream scooper, scoop 9 mounds of dough (the size of a scant ¼ cup) onto a baking sheet. Using the bottom of a glass, press the mound down slightly as these cookies do not spread very much. Bake for 14 to 16 minutes. Transfer cookies to a wire rack to cool. Repeat with remaining dough, or reserve dough in the refrigerator or freezer (already formed in mounds) for baking another day (sometimes I will bake just 1 or 2 cookies when a sweet tooth strikes me).
Maureen | Orgasmic Chef
These cookies are filled with so many good things!
Dahn
Thanks Maureen, it’s a great combination
marcie
Now that’s a cookie! It’s so full of delicious ingredients — I love that whole kitchen sink thing. It looks thick, hearty, and satisfying, so one MIGHT do the trick. 🙂
Dahn
Oh Marcie, they are definitely satisfying but honestly it is hard to stop at just one they are amazing!
John@Kitchen Riffs
I like titles that tell me what I’m eating. 😉 These really do look nice — but coconut is a real weakness of mine, so I know these have my number. Thanks.
Dahn
Well John every time I have made these people go nuts over them and can’t stop eating them
Christin@SpicySouthernKitchen
Oh my goodness! I love the combination of flavors in these cookies. And the texture looks amazing!
Dahn
Thanks Christin, these really are ‘out of bounds’ you must make them 🙂