Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 180°C(160°C fan assisted) and line a cookie tray (I only have a standard baking tray).
  2. Quickly whisk together the flour, salt and baking powder in a medium sized bowl and set aside.
  3. Cream together both sugars and the butter. Do this on a medium speed for about 3 minutes until it’s light and fluffy.
  4. Beat in the eggs one at a time, beating well after each addition. Then add in the vanilla.
  5. Stir in the flour mix, then the oats. Finally mix in the blueberries with a spatula, carefully so that they don’t burst.
  6. Using two heaped tablespoons per cookie, roll them into a ball and space evenly on the prepared tray. Spaced about 2 inches apart.
  7. Bake for 12-14 minutes, until they are golden brown.
  8. Allow them to cool for a few minutes on the tray before transferring to a wire rack.
  9. Once they have cooled. Combine the lemon and icing sugar until it’s a paste.
  10. Drizzle over the top and set aside until it hardens.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cookies/blueberry-oatmeal-cookies-lemon-drizzle/