Thursday, October 9, 2014

blueberry white chocolate oatmeal cookies

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! 

I am giving away one set of Simply Calphalon Nonstick 6-Piece Bakeware Set(perfect for a beginner baker since these are all the pans you will need to start baking!), consisting of 
2 8-Inch round cake pans 
10-by-15-inch cookie sheet
9-by-13-inch cake pan 
12-cup muffin pan 
4-1/2-by-8-1/2-by-2-1/2-inch medium loaf pan

Made from heavy-gauge carbon steel for even heating with no hot spots
Durable nonstick coating and reinforced rolled edges prevent warping
Oven-safe up to 450°F (230°C) and dishwasher-safe
To enter, simple complete the Rafflecopter below!
*Terms and conditions apply.
RECIPE
Blueberry White Chocolate Oatmeal Cookies (Makes 18 regular-sized cookies)
Adapted from Lauren's Latest

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

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






6 comments:

  1. Nice one, Diana! Sneaking oats into cookies is the only way I will eat them hee..hee...

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  2. Hi Diana, other than using oats for baking muffins, this is another nice idea to help 'get rid' of my oats ^-^!

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    Replies
    1. i know right. there are always some oats lurking around in my pantry!

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  3. hey Diane! those cookies look soo delicious! :) I'm a beginner and want to know whether this recipe makes chewy cookies or those crispy cookies.. I love to bake oatmeal cookies too :) my cookies usually turned into chewy/fudgy cookies, I wanna make crispy cookies.. any suggestion? thanks and keep baking! :)

    ReplyDelete
    Replies
    1. Hi crispy cookies have a higher content of caster sugar. you will need to find a recipe that has loads of caster sugar!

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