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

Equipment

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

Ingredients

COOKIE INGREDIENTS

  • 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

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.

Nutrition

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