Blueberry Pecan Oatmeal Cookies

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.

• Ready In: 1 hr
• Serves: 24

Ingredients

• 1  cup whole wheat flour
• 1  teaspoon allspice or 1  teaspoon cinnamon, per taste
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup quick-cooking oats
• 3⁄4 cup pecans, coarsely chopped
• 1  cup  dried blueberries
• 1⁄3 cup walnut oil
• 1⁄2 cup maple syrup
• 1  egg
• 1  teaspoon  fresh grated orange zest

Directions

1. Preheat oven to 350°F
2. Combine flour, allspice or cinn, baking soda and salt.
3. Stir in oatmeal, pecans and blueberries.
4. Beat oil, maple syrup, egg and zest until mixture lightens in color.
5. Stir in dry ingredients into wet. Mix until combined.
6. Let stand 20-30 minutes to thicken.
7. Drop onto parchement-lined baking sheets. (I use either a 1 or 2 TBSP cookie scoop) Flatten slightly.
8. Bake until they begin to darken and change color around the edges, about 15-20 minutes.
9. 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.