This isn’t Nanay’s (grandmother) original recipe, but it’s pretty close. I really wish I had the foresight to ask for it when I was 8. Led only by my taste memory, I baked my way through numerous ingredient combinations in my long quest to replicate this taste. It was only 7 years ago that I felt I finally got it right, and my family and friends have been enjoying it since then. I miss her a lot, but baking these cookies brings me back to Nanay’s kitchen where it all began.

If this looks familiar to you, then that means you’re subscribed to our newsletter. Yes,  these cookies were featured in our January 2010 issue. [Plug: It's free and features content previously unpublished on the blog. :)]

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Yesterday, in an effort to make time for myself minus work and the internet, I did a little shopping downtown and went for coffee by my lonesome (sometimes, it’s good to be left to your own thoughts).

Literally...hockey gold (taken in front of the Vancouver Art Gallery)

I blog to relax, which is what I do on some nights. Most of the time, all I really need is to step out and enjoy some fresh air to get a jump start from the creative lull. I went home with pages full of ideas, an iPhone photo (Above. Thankfully, gold has nothing to do with any of the designs.) and a clear head ready to engage in more problem solving. Speaking of work, I’ve been asked a couple of times if (food) blogging is my job. It’s not. Wouldn’t that be nice, though? Cook and bake, take photos, talk about and research food, and get paid well. Hold that thought.

Cooking and baking are “newer” passions to me compared to blogging (for most of you, it’s the complete opposite). I didn’t really get into them until a few years ago. In fact, I was only inclined exceedingly desperate to make things that I crave for from childhood, like leche flan, cheese cake and my grandma’s oatmeal cookies. The cookie recipe here is probably the first one I worked on and patiently tweaked to my liking…to my memory of these cookies from decades ago. I’ve made these more times than I can count. These cookies have been given away and mailed overseas. I used to bring these to share with my classmates in programming and I didn’t divulge the recipe even when begged for it. My god, can you imagine? I would kick my former self. Obviously, I’ve done a 180 and I keep no secret recipes anymore. Ask, and you will receive. This blog and the food blogging community has really changed the way we share food we love.

Be sure to let me know if you make these. I’d love to get some feedback! Happy baking!

BLUEBERRY-PECAN OATMEAL COOKIES

Ingredients (Makes about 3 dozen cookies if dough balls are 1½-tablespoon-sized)

• 1 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 cup unsalted butter, softened
• 2 teaspoons honey
• 2 tsp vanilla extract
• 1 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 large eggs, at room temperature
• 2 1/4 cups unbleached all-purpose flour
• 1 cup rolled oats (not instant)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup dried blueberries
• 1 cup pecan halves

Preparation

1. Preheat oven to 300°F with rack position in the upper middle slot. Line cooking sheet(s) with parchment paper.

2. Mix sugars together in a large (or stand mixer) bowl with a hand or stand mixer. Add butter and cream together with sugars to form a grainy paste.

3. Add honey, vanilla, cinnamon, nutmeg and eggs. Mix until light and fluffy.

4. Combine flour, baking soda, salt, and oats in a medium bowl. Add with the creamed butter ands sugars in 3 increments, while blending at low speed, scraping after each addition.

5. Stir in the blueberries and pecans until just incorporated.

6. Drop dough (or form balls) about 1½ tablespoons each, 2 1/2 inches apart. Bake for 22-28 minutes, a sheet at a time until cookies are slightly browned at the bottom.

7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes
I love blueberries when it comes to oatmeal cookies, but you can definitely use raisins, cranberries, cherries, and other dried fruits. I would not recommend fresh fruits.