More fruit in things. Carrying on from the Strawberry Drizzle cake I made last week I wanted to keep with the berry and summery bake theme going. I also didn’t want to do anything overly complex. I’ve been really busy on the nights so wanted something I could bake quickly one night, hence the Blueberry Oatmeal Cookies with a Lemon Drizzled Glaze.
I also wanted to make something relatively light that gave a bit of energy. At work we’ve set up a couple of exercise bikes on the balcony and as a company are aiming to cycle the length of the Tour De France in 10 days. We managed it in 6 but we’ve been continuing to cycle anyway. I personally put in a couple of short half hour shifts. The second being 18km in the 30 minutes. Which is a personal best and I’d like to think a signal of my continued improved fitness.
Anyway, back to the cookies. I found them here. And completely agree that, while they are great on their own, the drizzle really does make them.
I’m also moving in the very near future. This may mean that my posts become slightly more sporadic, so apologies in advance.
Scott Malthouse, Senior PR Exec said: “These cookies are A-MAH-ZING.”
Puneet Mitra, Digital Marketing Exec said: “Best cookies you’ve ever made.”
- 192g cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 225g unsalted butter, softened
- 200glight brown sugar
- 200g granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 255g old-fashioned oats
- 100g blueberries
- 128g powdered sugar
- juice of one lemon
- Preheat the oven to 180°C(160°C fan assisted) and line a cookie tray (I only have a standard baking tray).
- Quickly whisk together the flour, salt and baking powder in a medium sized bowl and set aside.
- Cream together both sugars and the butter. Do this on a medium speed for about 3 minutes until it’s light and fluffy.
- Beat in the eggs one at a time, beating well after each addition. Then add in the vanilla.
- Stir in the flour mix, then the oats. Finally mix in the blueberries with a spatula, carefully so that they don’t burst.
- Using two heaped tablespoons per cookie, roll them into a ball and space evenly on the prepared tray. Spaced about 2 inches apart.
- Bake for 12-14 minutes, until they are golden brown.
- Allow them to cool for a few minutes on the tray before transferring to a wire rack.
- Once they have cooled. Combine the lemon and icing sugar until it’s a paste.
- Drizzle over the top and set aside until it hardens.