Easy Blueberry Muffin Mix Oatmeal Cookies

Easy Blueberry Muffin Mix Oatmeal Cookies

The delightful chewy cookies are made using blueberry muffin mix, oatmeal, shredded coconut, and chopped pecans.  Top them off with a simple lemon frosting for a delicious sweet treat!  

 

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These cookies are chock full of all your favorite cookie ingredients.  The texture is similar to an oatmeal cookie but much more flavorful thanks to the blueberry muffin mix and the shredded coconut.  The chopped pecans add an extra crunch and nutty flair.  For a variety of cookies at your next get-together, why not also make a batch of my Crunchy Peanut Butter Cookies, too!  

 

muffin mix cookies on brown stone platter

 

 

Tell Me More About These Cookies

Blueberry oatmeal cookies have been around for quite some time.  In fact, the two ingredients really complement themselves.  What makes this cookie really stand out is the addition of shredded coconut and chopped pecans.  The coconut adds a bit more sweetness and wonderful texture to these cookies.

 

The cookie dough makes about 34 cookies if you drop them by teaspoon onto the cookie sheet.  You may be tempted to eat a few for breakfast (like me).  They sure do go good with a cup of hot coffee!  My husband likes them with milk.  The fact is, these cookies are so good, I have trouble only eating a few at a time.  

 

Why This Recipe Works

The main ingredient, and star of the recipe, is the package of blueberry muffin mix.  Everybody knows I’m all about a great shortcut for any recipe!  This little package of muffin mix really does the trick.  Just add some additional ingredients to make the recipe even better!

 

Need another good reason why this recipe works?  No chill time is needed!  I repeat, there is no need to chill this cookie dough before baking.  This makes me happier because that means there is less time to wait before eating them.

 

Muffin Mix Cookies

I saw this recipe in an old church cookbook dated 1981.  I changed the recipe a little bit, just based on my preferences.  I also added a lemon sugar glaze but I can tell you that these cookies are perfection even without the glaze.  I just happen to think the glaze gussied them up a bit.  Gussied up is a southern expression which means “fancy.” 🙂

 

blueberry muffin mix cookies ingredients laid out on table

 

Ingredients – What You Need

please scroll down to the recipe card for detailed ingredients

Blueberry Muffin Mix – I used Martha White in the packet

Quick Cooking Oats – do not use instant oatmeal or old-fashioned oats

Shredded Coconut – use the sweetened coconut that comes in a bag

Chopped Pecans (unsalted) – or use walnuts instead (or leave the nuts out all together)

Butter – need I say more!  The butter should be at room temperature for better mixing.

Large Egg

Self-rising Flour, Sugar, Brown Sugar

 

Optional Lemon Butter Glaze Ingredients

Powdered Sugar

Milk

Butter – melted

Lemon Juice

 

How to Make Muffin Mix into Cookies

Here’s a quick overview:  you’ll need two large bowls.  One bowl for the butter, sugars, and egg.  Mix together until creamy. (see the recipe card for more detailed instructions.)

butter sugars egg mixture

In another bowl mix the “dry” ingredients.  

Add the dry mix to the butter-sugar mixture, mix well with a spoon.  Drop by teaspoonful onto a cookie sheet lined with parchment paper.

cookie dough pieces on baking sheet

Bake the cookies and let them cool on a wire rack.  Add the optional glaze when the cookies have completely cooled off.

baked cookies on cooling rack

iced blueberry muffin mix cookies

 

 

Tips for Making the Best Cookies

Best type of pan for baking cookies

A baking sheet is a must for every kitchen.  Whether you’re baking cookies or roasting vegetables, a good sheet pan is necessary.  A good sheet pan will not warp, buckle, or rust.  Aluminum is better because it’s durable and fairly inexpensive.   They are available rimmed or rimless, but if you can only pick one, pick the rimmed!  That way, you can use it for other recipes such as baked chicken, to keep juices from spilling over.  I like this Nordic Ware 3 Piece Baker’s Delight Set.  Available now on Amazon.

 

Storing Baked Cookies

  • Allow the cookies to completely cool off.
  • Place cookies into an airtight container.
  • Keep the container at room temperature.  Cookies will stay fresh for 3-4 days.

 

Freezing Baked Cookies

  • Allow the cookies to completely cool off.
  • Transfer the cookies to an airtight container.
  • Freeze for up to 5 months.

 

Variations

  • Use a different flavor muffin mix such as lemon poppy seed.
  • Add a teaspoon of cinnamon to the cookie dough.
  • Sprinkled the cooled cookies with powdered sugar instead of the glaze.
  • Add a pecan slice on top of frosted cookies.

 

frosted blueberry muffin mix cookies with pecan slice on top

 

Have you tried cake mix cookies?  I’m a huge fan of these Italian Cream Cake Cookie Bars!  

If you tried these delicious cookies, please be sure to let me know how they turned out in the comments below!

Need more great recipe ideas?  Follow me on FacebookPinterest, and Instagram to get more delicious recipe ideas in your feed.

Join my email list to get a variety of delicious recipes sent to your inbox.  How easy is that, right?!

 

stacked baked cookies on blue napkin with pecan halves next to them

Easy Blueberry Muffin Mix Oatmeal Cookies

The delightful chewy cookies are made using blueberry muffin mix, oatmeal, shredded coconut, and chopped pecans.  Top them off with a simple lemon frosting for a delicious sweet treat!  
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 34 cookies

Equipment

  • electric hand mixer
  • measuring cup(s)
  • measuring spoons
  • large bowls
  • sheet pan

Ingredients

COOKIE INGREDIENTS

  • 1 7 oz package blueberry muffin mix
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar (packed into measuring cup)
  • 1/3 cup self-rising flour
  • 1 cup quick cooking oats
  • 2/3 cup sweet, shredded coconut
  • 1/2 cup butter, room temperature (8 tablespoons)
  • 1/2 cup chopped unsalted pecans
  • 1 large egg

LEMON BUTTER GLAZE INGREDIENTS

  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1 tablespoon melted butter
  • 1 tablespoon lemon juice

Instructions

COOKIE DIRECTIONS

  • Preheat oven to 350F. Place parchment paper onto a sheet pan or cookie sheet.
  • In a large bowl, mix the butter, both sugars, and egg until the mixture is creamy. Use an electric mixer on high speed. This should take about 3 minutes.
  • In another large bowl, combine the muffin mix, flour, oats, coconut, and pecans.
  • Gradually add the dry mixture to the sugar mixture. Mix well with a spoon or spatula until thoroughly combined.
  • Drop by teasponful onto a sheet pan that is lined with parchment paper.
  • Bake for 8-10 minutes or until the edges are slightly browned. After baking, let cookies cool on a wire rack. Frost if desired.

LEMON BUTTER GLAZE DIRECTIONS

  • In a small bowl, combine the powdered sugar, milk, melted butter, and lemon juice. Mix with a whisk. When smooth, drizzle on top of cookies or put the glaze in a ziplock bag, cut off one corner of the bag, and squeeze glaze onto cookies.

Notes

Storing Baked Cookies

  • Allow the cookies to completely cool off.
  • Place cookies into an airtight container.
  • Keep the container at room temperature.  Cookies will stay fresh for 3-4 days.
 Freezing Baked Cookies
  • Allow the cookies to completely cool off.
  • Transfer the cookies to an airtight container.
  • Freeze for up to 5 months.
Variations
  • Use a different flavor muffin mix such as lemon poppy seed.
  • Add a teaspoon of cinnamon to the cookie dough.
  • Sprinkled the cooled cookies with powdered sugar instead of the glaze.
  • Add a pecan slice on top of frosted cookies.
Tried this recipe?Mention @mykitchenserenity or tag #mykitchenserenity on Instagram!!

 

 

 

 

 

 

 

 

 

 

 



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