With a soft and fruity interior, these cookies are so good you won’t be able to put them down. The fresh flavours and oats are combined to give a balanced taste as well as texture.
- Rolled Oats – 120g
- Plain Flour – 140g
- Unsalted Butter – 120g (Softened)
- Dark Brown Sugar – 160g
- 1 x Medium Egg
- Blueberries – 100g
- ½ Teaspoon of Bicarbonate of Soda
- 1 Teaspoon of Cinnamon
- 1 Teaspoon of Vanilla Extract
- Pinch of Salt
Preheat your oven to 180°c with a shelf in the middle of the oven.
In a large bowl beat the softened butter and sugar until smooth and creamy. Add in your egg and also vanilla extract and mix again.
Using a sieve, add in the flour, cinnamon, bicarbonate of soda to help prevent lumps.
Now add a pinch of salt and also the rolled oats and combine.
Add your fresh blueberries and using a rubber spatula, gently fold them throughout the mixture.
Don’t be afraid to get your hands dirty and start rolling the mix into balls and placing them on a lined cookie tray, evenly spaced out.
Using the back of a dessert spoon gently press them down slightly to help them spread out and bake more evenly.
Place them in the middle of your preheated oven and bake for 12 minutes or until the edges are started to turn golden brown.
Remove them from the oven and let them cool slightly on the tray as they will be to soft, later transfer them to a wire cooling rack.