Oatmeal Cookies with Blueberries and White Chocolate
Bake up a batch of oaty chewy goodness with this easy blueberry oatmeal cookie recipe. Drizzled with white chocolate, resisting a nibble is impossible!
Cooking time15 minutes
Prep time45 minutes
Servings1 portions
Ingredients
- 115g Stork Margarine (Original Tub)
- 225g soft brown sugar
- ½ teaspoon vanilla extract
- 1 medium egg
- 150g self - raising flour
- ½ teaspoon bicarbonate of soda
- 100g rolled oats
- 150g dried or fresh blueberries
- 100g bar white chocolate
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Mix Stork Margarine with the brown sugar and the vanilla until fluffy. Add egg and mix until smooth.
- Sift the flour and the bicarbonate of soda and add to the biscuit mixture with the oats.
- When the ingredients have combined, add the blueberries, and gently mix in.
- With a teaspoon, place spoonfuls of mix on a baking tray lined with baking paper. Bake for about 12-15 minutes (until golden brown) in preheated oven 200 °C, 180 C fan, Gas mark 6. Cool on a wire tray.
- Melt white chocolate and drizzle over the top of the cookies to create a zigzag pattern.
