Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

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
recipe image Oatmeal Cookies with Blueberries and White Chocolate

Ingredients

  • 115g Stork with Butter
  • 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

  1. Mix Stork with the brown sugar and the vanilla until fluffy. Add egg and mix until smooth.
  2. Sift the flour and the bicarbonate of soda and add to the biscuit mixture with the oats.
  3. When the ingredients have combined, add the blueberries, and gently mix in.
  4. 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.
  5. Melt white chocolate and drizzle over the top of the cookies to create a zigzag pattern.