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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!  
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 34 cookies
Calories 89kcal
Author Anne Clark


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



  • 1 7 oz package blueberry muffin mix
  • cup granulated sugar
  • cup brown sugar (packed into measuring cup)
  • cup self-rising flour
  • 1 cup quick cooking oats
  • cup sweet, shredded coconut
  • ½ cup butter, room temperature (8 tablespoons)
  • ½ cup chopped unsalted pecans
  • 1 large egg


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



  • 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.


  • 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.


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.
  • 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.


Serving: 1cookie | Calories: 89kcal | Carbohydrates: 11g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 30mg | Potassium: 29mg | Fiber: 1g | Sugar: 8g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg