Blueberry Pecan Oat Thumbprint Cookies

June 20, 2021
3 Ratings
Photo by Linda Xiao. Prop Stylist: Veronica Olson. Food Stylist: Anna Billingskog.
  • Prep time 15 minutes
  • Cook time 15 minutes
  • makes 30 cookies
Author Notes

These cookies taste like bite-sized blueberry pies. Think: crumbly with a slight chew, similar to streusel that’s baked on a bed of fruit. The jam is added after the cookies are partially baked, so it stays saucy while keeping the cookie tall and plump. If you prefer jam that’s more cooked, feel free to add it in the beginning, but know the cookies will spread a touch more.

If blueberry and pecan aren’t your vibe, don’t worry. This forgiving recipe allows you to riff to your heart’s content. Swap out the pecan butter for any unsweetened natural nut butter and fill their cores with anything from apple butter or lemon curd to mini peanut butter cups or pitted dates. Try rolling them in spice sugar, shredded coconut, powdered freeze dried fruit, or wheat germ. The options are endless!

The cookies are best eaten the same day, but rounds of cookie dough can be frozen and baked from frozen as needed.

Also try these Chocolate-Hazelnut Thumbprint Cookies and read more about making your own nut butter here. —Sohla El-Waylly

What You'll Need
  • 7 tablespoons (100 grams) unsalted butter, melted
  • 3/4 cup (160 grams) packed dark brown sugar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 3/4 cup (210 grams) natural unsweetened pecan butter, at room temperature
  • 1 cup (125 grams) all-purpose flour
  • Old-fashioned rolled oats
  • Blueberry preserves
  1. Heat the oven to 350°F and line a rimmed sheet pan with parchment.
  2. In a medium bowl, thoroughly whisk together the butter, brown sugar, salt, and baking soda until there are no pools of butter, about 2 minutes. Add the egg yolk and vanilla and whisk until no streaks of yolk remain, about 1 minute. Add the pecan butter and whisk until well combined.
  3. Add the flour and, using a stiff rubber spatula, fold until just combined. The dough will be soft and slightly greasy.
  4. Portion the dough with a #60 cookie scoop or use your hands to roll rounded tablespoons of dough into 1-inch balls about 20 grams each. (The dough can quickly dry out, so keep it covered with a damp towel while you are working.)
  5. Place the oats in a small bowl and toss each cookie in the bowl to coat. Arrange on the prepared sheet pan, leaving about 1 inch between cookies. (If you have trouble with the oats sticking to the cookie dough, try brushing them with melted butter.)
  6. Bake for 9 minutes then remove from the oven. Using the back of a teaspoon or the end of a wooden spoon, make an indent in the center of each cookie. Fill each divot with a rounded 1/4 teaspoon of blueberry preserves.
  7. Return to the oven to bake until matte and dry to the touch, about 4 minutes. (The cookies will be soft, but they’ll crisp as they cool.) Allow the cookies to fully cool on the sheet pan. In an airtight container, these cookies will keep at room temperature for 3 days or in the freezer for 2 weeks.

See what other Food52ers are saying.

  • Melissa Bartell
    Melissa Bartell
  • Chargerr
  • BecRiot
  • Owen's Bowl
    Owen's Bowl
Sohla El-Waylly is a Food52 Resident, sharing new riffable recipes every month that'll help you get creative in the kitchen. Watch her cook on YouTube in her new series, Off-Script With Sohla. Before she started developing fun recipes for home cooks, she worked as a chef in N.Y.C. and L.A., briefly owning a restaurant in Brooklyn with her husband and fellow chef, Ham El-Waylly. She lives in the East Village with Ham, their two dogs, and cat. Find out what else she's up to on Instagram @sohlae

6 Reviews

Chargerr June 20, 2021
These cookies are AMAZING. Such a unique flavor. I was really impressed I was able to make the pecan butter from scratch in a blender no problem. I’m curious how these would turn out different if you actually did cream the butter and sugar in the beginning. The flavor is incredible though and it was a really fun evening kitchen project for me!
Melissa B. May 8, 2021
So so so good. I used almond butter and blueberry preserves. The recipe made exactly 30 20-gram cookies for me. I froze the dough balls, and only needed to add a couple minutes to the bake time.
BecRiot April 10, 2021
I made this recipe using peanut butter and mixed-berry jam, and it was ridiculously good. I don't even like peanut butter cookies much usually, but the sweet and tangy jam provided a great balance of flavor. 10 out of 10, super easy to make and so delicious.
Owen's B. April 7, 2021
I watched Sohla's video yesterday and tried the recipe today. Delicious! I used a mixture of nut butters & blackberry jam. They tasted exactly as she said! Ok, mine were a bit bigger than hers, but I love the fact that the main recipe is so versitile. Thanks!!
LanaRoudes April 6, 2021
Amazing and tasty dish!
ejomac April 6, 2021
Sohla never misses. Great cookies, I used almond butter instead of pecan butter and apricot preserves instead of blueberry. So easy, quick and beautiful. The oat coating might be my favorite thing I've ever seen a recipe do.