CHOCOLATE, PECAN, AND BLUEBERRY OATMEAL COOKIES

I decided to bake up some cookies for a friend’s birthday, but since she is a quirky cool girl, the cookies had to be as well. Once described as “so not mainstream,” I thought my baking should reflect the same. After having party-goers as my taste testers, the inebriated responses were unanimous of THESE ARE AMAZING. I felt pretty confident to then post this recipe. One person even went as far to tell me to contact this chef she knew and apply to work as a pastry chef. Alternative to grad school? I think so. The night then continued to become more exciting. I met up with friends, danced on a coffee table, yelled the lyrics to multiple songs by The Killers, and apparently fell out of bed. I like to think my night was just as interesting and successful as my new cookie recipe.

Oatmeal Cookies with Candied Pecan, Dark Chocolate, and Blueberries

Serves:

24 cookies

Ingredients

  • ¾ cup of melted coconut oil
  • ¾ cup of brown sugar
  • ½ cup of granulated sugar
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 1 ½ cups of flour
  • 1 teaspoon of baking soda
  • A pinch of salt
  • 3 cup of oats (old fashioned or quick)
  • 1 cup blueberries
  • 1 cup chopped candied pecans (1/8 cup of sugar to candy)
  • 1 cup dark chocolate chips

Instructions

  1. In a small pan, add 1/8 cup of granulated sugar and the chopped pecans. Place the flame on medium heat. Allow the sugar to heat up and caramelize. Watch carefully in order to prevent the sugar from burning. Once the pecans are candied and sticky, remove them from the heat.
  2. Stir the melted and slightly cooled coconut oil with the brown sugar and granulated sugar. Then mix in the eggs and vanilla.
  3. Next mix in the flour, baking soda, and salt. Then mix in the oats. Lastly stir in the blueberries, chocolate, and candied pecans.
  4. Preheat the oven to 350 degrees. On a parchment lined cookies sheet place about a spoonful of dough, molded into a ball. Allow the cookies to bake 10-15 minutes.

 

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