Blueberry Oat Slices

Cookies, Bars and Biscotti

Yield: about 4 to 5 dozen cookies
Recipe: 131/200
“Back to Baking”, pp. 32

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    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. 

Ingredients:

  • 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

Directions:

  1. 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. 
  2. Beat together the butter, icing sugar and sugar until fluffy. 
  3. Add in the egg and vanilla extract. Mix well to combine. 
  4. In a separate bowl, whisk together the flour, oats, baking powder and salt. Stir this into the butter mixture until incorporated. 
  5. 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. 
  6. 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. 

Valerie

Oat and Dried Fruit Squares

Cookies, Bars and Biscotti

Yield: about 16-20 bars
Recipe: 68/200
“Back to Baking”, pp. 73

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    I was way overdue to make some granola bar of some sort. I had some doubts with this recipe, not because I didn’t trust it but rather because I have never been a fan of dried fruits. However, this recipe yields filling and tasty oat and fruit bars. These are somewhat sweet due to the corn syrup, brown sugar and to the natural sweetness of the dried fruits, which makes for a perfect snack when craving something sweet but not too unhealthy! This recipe was simple too make, but I would personally increase the ingredients for the oat mixture by 150% because I found that the measures as is were not sufficient to cover the whole pan. Enjoy! 

Ingredients:

  • 3/4 cup unsalted butter
  • 1/4 cup packed light brown sugar
  • 1/4 cup golden corn syrup
  • 2  3/4 cups rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 2/3 cup coarsely chopped pitted dates
  • 1/2 cup coarsely chopped pitted prunes
  • 1/3 cup dried cranberries

Directions:

  1. Preheat oven to 375°F. Grease and line an 8-inch square pan with parchment paper so that it hangs over the sides.
  2. Melt the butter in a small saucepot.
  3. Remove the pot from the heat and stir in the brown sugar and corn syrup until evenly blended.
  4. In a bowl, combine together the oats and the spices.
  5. Pour the butter mixture over the oats and stir to combine all ingredients.
  6. Press half of the oat mixture into the prepared pan. Sprinkled the dried fruits over the base, then top with the remaining oat mixture. Press down gently on the mixture.
  7. Bake the squares for 20-25 minutes, until they are golden brown on the surface. Cool the pan completely before taking out the squares.

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Valerie