I have a thing for oats lately. It is good for you and it doesn’t taste too bad either – as long as you stick it in something tasty.

Unfortunately, I have not reached the stage where I can swallow cooked oatmeal.

URGH.

When you bake, there are many ways you can sneak some oats (or bran, or chia seeds, or anything healthy) into your bakes and get the kiddos (and adults too) to eat them.

So this morning, I decided to pair oats with blueberries (another super food) and white chocolate to make these gorgeous cookies.

These cookies are really easy to make.

Here’s how!

In the bowl of a mixer, cream together butter and sugars until the mixture turns light and fluffy. You can play around with the quantities of sugar – basically, the caster sugar lends crunch to the cookies while the brown sugar imparts flavor.

Into this, add the egg and vanilla extract. Beat until these have been incorporated.

Sift together flour, baking powder, baking soda, salt and cinnamon. Add this to the batter and mix until just combined.

 Add the rolled oats and mix.

Then add white chocolate, and mix.

 Finally, add the blueberries and mix at very low speed, just to incorporate.

 Place the batter in the fridge to rest for about 15-30 minutes. Here’s why.

 Use an ice-cream scoop to dish the cookies onto a lined baking tray.

Bake at 180°C for 10-12 minutes, or until the edges of the cookies become golden brown.

Cool the cookies on the tray for about 15 minutes before moving them onto a cooling rack to cool completely.

Store the cookies in an air-tight container for up to 4 days.

I love it when somethings tastes awesome AND is good for ya!

A Joint Giveaway with MummyMoo! 

Blueberry White Chocolate Oatmeal Cookies

2014-11-24 10:47:54

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Ingredients

1. 1/2 cup (113.5g) unsalted butter, softened
2. 3/4 cup (150g) granulated sugar - I reduced this to 100g
3. 1/4 cup (50g) brown sugar
4. 1 teaspoon (5ml) vanilla extract
5. 1 egg
6. 1 1/4 cups (156g) plain flour
7. 3/4 cup (67.5g) rolled oats
8. 1/8 teaspoon salt
9. 1/2 teaspoon baking powder
10. 1/8 teaspoon baking soda
11. 1/2 teaspoon cinnamon - I reduced this to 1/8 teaspoon
12. 1/2 cup (64g) white chocolate chunks
13. 1/2 cup (40g) fresh blueberries

Instructions

1. 1. In the bowl of a mixer, cream together butter and sugars until the mixture turns light and fluffy. You can play around with the quantities of sugar - basically, the caster sugar lends crunch to the cookies while the brown sugar imparts flavor.
2. Into this, add the egg and vanilla extract. Beat until these have been incorporated.
3. Sift together flour, baking powder, baking soda, salt and cinnamon. Add this to the batter and mix until just combined.
4. Add the rolled oats and mix. Then add white chocolate, and mix.
5. Finally, add the blueberries and mix at very low speed, just to incorporate.
6. Place the batter in the fridge to rest for about 15-30 minutes. Here's why.
7. Use an ice-cream scoop to dish the cookies onto a lined baking tray.
8. Bake at 180°C for 10-12 minutes, or until the edges of the cookies become golden brown.
9. Cool the cookies on the tray for about 15 minutes before moving them onto a cooling rack to cool completely.

Notes

1. Store the cookies in an air-tight container for up to 4 days.

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