A few days ago I received a jar full of some wonderful dried blueberries. Even though these are so enjoyable as is, I wanted to incorporate them into a recipe.
After racking my brain over what I could possibly make with them, I came up with the idea of metamorphosing the classic “dried raisin and oatmeal cookies”. Chocolate lovers will love the white chocolate chips and whole grain seekers will appreciate the oats and wheat flour!
For extra oomph, drizzle over some lemon glaze.
Dried Blueberries and White Chocolate Oatmeal Cookies
Makes 12 cookies
- 1/2 cup unsalted butter (room temperature)
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 cup oats (preferably rolled oats)
- 3/4 cup wheat flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/8 cup boiling water
- 1/2 tsp vanilla
- 1/4 cup dried blueberries
- 1/4 cup white chocolate chips or chunks
- Preheat the oven at 180°C and line a baking tray with parchment paper.
- In a bowl, whisk butter, white sugar, brown sugar and vanilla.
- In a separate bowl, combine the flour and salt. Whisk the dry mixture into the wet mixture.
- Boil 1/8 cup of water and dissolve baking soda into it.
- Pour this water into the mixture and combine.
- Tip in the oats, chocolate chips and dried blueberries and combine it all into a dough.
- Bake at 180°C for 12 to 15 minutes or till they turn golden brown.
- You can drizzle over some lemon zest glaze to jazz up the cookies.
- Skip the salt if you are using salted butter.
- This recipe makes cookies that are crispy on the outside and chewy on the inside.
- If you like your cookies crispy, use 1/2 cup of white sugar and omit the brown sugar.
- If you like soft cookies, use 1/2 cup of brown sugar and omit the white sugar.