Blueberry and white chocolate cookies are fruity, creamy and soft inside and are sure to be a hit with everyone. These homemade cookies are easy to make and can be made in bulk and frozen for convenience. They are perfect for lunchboxes, bake sales or simply to enjoy at home. The quantities in this cookie recipe are sufficient to make around 25 cookies.
Ingredients
- 125g butter (at room temperature)
- 125g caster sugar
- 1 medium sized egg
- 1 teaspoon vanilla essence
- 125g oats
- 100g dried blueberries
- 100g white chocolate chunks (or chocolate chips)
- 150g plain flour
- 2 teaspoons baking powder
Equipment needed
- Kitchen scales
- Large baking bowl
- Wooden spoon to cream the butter and sugar together
- Chopping board and sharp knife to chop the chocolate into chunks
- Metal baking sheet
- Non-stick baking parchment
- Wire cooling rack
- Spatula
How to make blueberry and white chocolate cookies
Cream together 125g butter and 125g caster sugar.
Add the egg and 1 teaspoon of vanilla essence and mix. Add 125g oats and mix again.
Add 150g flour, 2 teaspoons baking powder, 100g blueberries, 100g white chocolate chunks or chips and mix together. I find it easier to mix using a wooden spoon rather than an electric mixer because the cookie mixture will be dry and stiff at this stage. Finish by forming the cookie dough into a single mass using your hands.
Form biscuit shapes by hand, about 3 cm in diameter, and place on non-stick baking sheets on baking trays, leaving a space between each cookie to allow room for expansion.
How to cook blueberry and white chocolate cookies
Cook one tray at a time in the centre of the oven at 180oC, 350oF, gas mark 4 until the edges just start to turn golden. This will take around 10 minutes but check regularly, say after 5 minutes, to avoid overcooking as they will cook quickly. It is likely that you will need to bake the cookies in two or three batches depending on the size of your oven and the size of baking sheet.
The cookies will still be soft when they are ready to be taken out of the oven and will set as they cool down. Don't be tempted to leave in the oven any longer as they will overcook and become hard. If you have an Aga, cook each tray of biscuits on the grid shelf on the floor of the roasting oven with the cold plain shelf on the second set of runners.
Tips
- If you don't have dried blueberries then other dried fruit could be substituted. Similarly, you could use dark chocolate chunks in place of white chocolate if preferred.
- If you are using a block of white chocolate instead of chocolate chips, cut into small chunks using a sharp knife.
- Remember to leave a space between the cookies to allow room for expansion while baking..
- The biscuits will be ready to be taken out of the oven when they have a pale golden colour at the edge. They will still be soft at this stage and it is easy to think they need to be cooked a little longer. Don't be tempted to leave the cookies in the oven for too long as they will easily become overcooked.
- The homemade cookies can be stored in an airtight container for a couple of days. I find that it is better to freeze them if they are to be kept any longer than two days so they can be enjoyed at their best. The frozen cookies can be defrosted at room temperature or in a microwave. This recipe is ideal for bulk baking and freezing to give you a good supply of homemade cookies.
You may also like to try chocolate chip and oat cookies, a traditional cookie recipe which is also easy to make.
If you like blueberries, you may also like to try blueberry and coconut energy bars. This is a no bake recipe packed with energy in the form of oats, dried fruit and seeds.
Blueberry and white chocolate cookies
Equipment
- Large bowl
- Kitchen scales
- Wooden spoon
- Chopping board
- Sharp knife
- Metal baking sheet
- Non stick baking parchment
- Wire cooking rack
- Spatula
Ingredients
- 125 g butter
- 125 g caster sugar
- 1 egg
- 1 teaspoon vanilla essence
- 125 g oats
- 100 g dried blueberries
- 100 g white chocolate chunks or chips
- 150 g flour
- 2 teaspoon baking powder
Instructions
- Cream the butter and sugar together.
- Add the egg and vanilla essence and mix.
- Add the oats and mix again.
- Add the flour, baking powder, dried blueberries and white chocolate chunks or chips and mix well using a wooden spoon.
- Form cookie shapes by hand, about 3cm in diameter, and place on a non stick baking parchment on a baking tray, leaving a space between each cookie.
- Bake in batches in the centre of the oven at 180C, 350F, gas mark 4 until the edges just start to turn golden. This is likely to take around 10 minutes but check regularly after 5 minutes as they can easily overcook.
- Leave on the tray for about 5 minutes and then transfer to a wire cooling rack.
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