Recipe by MammaBear23
I found the original recipe at the KA website and made a few changes to meet my DS taste. These cookies are really good and keep well. They are the kind that get better the next day. I plan someday to try to add other dried friuts and nuts as this recipe seems to be one with many possibilities. *Number of servings is dependant on size of dropped dough used. SERVINGS BELOW is a guesstimate. I needed to fill in a number as I used both 1 and 2 TBSP scoops. *Prep time is estimated - majority of time is allowing mix to thicken. *frozen or fresh berries burst & do not keep more than a day, cookies become watery. I would not use unless you intend to eat right away.
Top Review by Cathleen Colbert
Could not bring myself to use walnut oil in a recipe with pecans - used vegetable oil instead. No idea why it would need time to thicken since it was nearly dry when I finished mixing. Doesn't spread much, so I flattened A LOT. Since the dough was already dark when mixed, it was difficult to gauge when done. Certainly not the prettiest cookie on the platter - more like cookie rocks.
- 236.59 ml whole wheat flour
- 4.92 ml allspice or 4.92 ml cinnamon, per taste
- 2.46 ml baking soda
- 2.46 ml salt
- 236.59 ml quick-cooking oats
- 177.44 ml pecans, coarsely chopped
- 236.59 ml dried blueberries
- 78.07 ml walnut oil
- 118.29 ml maple syrup
- 1 egg
- 4.92 ml fresh grated orange zest
Directions See How It's Made
- Preheat oven to 350°F
- Combine flour, allspice or cinn, baking soda and salt.
- Stir in oatmeal, pecans and blueberries.
- Beat oil, maple syrup, egg and zest until mixture lightens in color.
- Stir in dry ingredients into wet. Mix until combined.
- Let stand 20-30 minutes to thicken.
- Drop onto parchement-lined baking sheets. (I use either a 1 or 2 TBSP cookie scoop) Flatten slightly.
- Bake until they begin to darken and change color around the edges, about 15-20 minutes.
- Remove from pan. Place directly on countertop or other solid surface. I place parchment paper on my countertop. This will allow them to retain moisture as they cool.