Yield: about 4 to 5 dozen cookies
“Back to Baking”, pp. 32
It’s been a little while since I baked something from the cookbook. Something new, anyway. I am always looking for a little cookie or something to nibble on in the evenings, so I decided to make these blueberry oat cookies. I always tend to cut sliced cookies thicker than the recommended ¼-inch, I think because otherwise I feel like they are too thin and don’t really count as a snack. To be honest, I was not a fan of these cookies. Although the texture is nice, I found the flavour to be severely lacking and they were not nearly sweet enough. I am not a huge fan of dried fruits, and even though these blueberries were rehydrated, I don’t think that they brought a lot of flavour to the cookie. A bit disappointing when they are blueberry oat slices. I will of course finish eating them, but would not make them again.
- 1 cup dried blueberries
- 1 cup unsalted butter, at room temperature
- ½ cup icing sugar, sifted
- ½ cup sugar
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- ⅔ cup regular rolled oats
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Pour 2 cups of boiling water over the dried blueberries and let them soak for 15 minutes. Drain the blueberries and spread them out on a paper towel to dry.
- Beat together the butter, icing sugar and sugar until fluffy.
- Add in the egg and vanilla extract. Mix well to combine.
- In a separate bowl, whisk together the flour, oats, baking powder and salt. Stir this into the butter mixture until incorporated.
- Stir in the rehydrated dried blueberries. Shape the dough into 3 logs of about 1 ½ inches in diameter, wrap each in plastic wrap, roll them to round out their shape and chill until firm, about 2 hours.
- Preheat the over to 350°F and line two baking trays with parchment paper. Slice the chilled dough into ¼-inch slices and arrange them on the prepared baking trays, leaving about one inch between them. You may need to bake several batches. Bake the cookies for about 10 minutes, until they turn a light golden brown colour on the bottom.