Directions

1. Position oven racks in top third and lower third; preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper.
2. Beat 2/3 cup brown sugar, 1/2 cup cashew butter and butter with an electric mixer on medium speed until light and fluffy, about 1 minute, stopping to scrape down sides as needed. Add 1 egg, 4 teaspoons lemon zest, 2 tablespoons lemon juice and 1 tablespoon vanilla; beat on medium speed until just combined, about 30 seconds.
3. Whisk 1 cup oats, 1/2 cup all-purpose flour, 1/2 cup whole-wheat flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon and 1/2 teaspoon salt together in a medium bowl until combined. With the mixer on low speed, gradually beat the flour mixture into the sugar mixture until fully incorporated, about 1 minute, stopping to scrape down the sides as needed. Add 2/3 cup blueberries and 2/3 cup pecans; fold until fully incorporated.
4. Scoop the dough into 16 portions (about 2½ tablespoons each) about 2 inches apart on the prepared baking sheets. Gently press the top of each cookie to flatten.
5. Bake, rotating the baking sheets between top and bottom racks halfway through, until edges are lightly browned, 12 to 15 minutes. Let cool on the baking sheets for 5 minutes; transfer to a wire rack. Serve warm.