Blueberry Oat White Chocolate Cookies Recipe
How to make Blueberry Oat White Chocolate Cookies
Method
- Preheat oven to 160°C (140°C fan-forced). Line 2-3 large baking trays with baking paper (depending on their size).
- Beat butter and sugar together then beat in the eggs. Add the oats, sift in the flour and bicarbonate of soda and stir until well combined.
- Reserve a little of the chooclate and blueberries for the tops of cookies. Gently fold in remaining chocolate and blueberries.
- Use 2 spoons to create 12 large cookies, approximately 70g each. For a neater look, you can shape them into thick discs using slightly wet hands.
- Space them well apart on the baking trays as they will spread a lot. Press down slightly, to create a flat top.
- Place the reserved chocolate and blueberries on top, pushing them in a little.
- Bake for 15 minutes or until golden brown and cooked through. Set aside to cool on a rack, before serving.
Tips: Make sure the blueberries are frozen solid, so they stay intact when being mixed. These are best eaten on the day they are made. If consumed after that, they will go soft. To restore some crispness, simply warm in the oven and allow to cool.
Optional: You can replace frozen blueberries with frozen raspberries.