Blueberry, Pecan, Coconut, White Chocolate, Oatmeal Cookies
Packed with dried blueberries, coconut, pecans, white chocolate and oatmeal, these cookies are absolutely amazing.
Servings: 3 -4 dozen
Ingredients
- 3 cups bread flour 420 grams
- 1¼ teaspoons baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 1¼ cups unsalted butter softened, 284 grams
- 1¼ cups brown sugar 284 grams
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups old-fashioned rolled oats 150 grams
- 2 cups white chocolate chips 310 grams
- 1½ cups pecans toasted and coarsely chopped, 150 grams
- 2 cups dried blueberries 345 grams
- 1½ cups sweetened coconut flakes 140 grams
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.
Notes
- You can keep the 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).
Nutrition
Serving: 1cookie | Calories: 192kcal | Carbohydrates: 23g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 131mg | Fiber: 1g | Sugar: 14g
