Prep time:
Cook time:
Total time:
Serves: 12-16
- 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.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/baking/cookies/blueberry-oatmeal-cookies-lemon-drizzle/
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