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Blueberry and white chocolate cookies

Blueberry and white chocolate cookies

Blueberry and white chocolate cookies are fruity, creamy and soft inside. They are perfect for lunchboxes, picnics or simply to enjoy at home. 
5 from 1 vote
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Snack
Cuisine American, European
Servings 25 cookies
Calories 135 kcal

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.
    There is no need to chill the cookies before baking.
  • Bake in batches in the centre of the oven at 180°C, 350°F, 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.

Notes

Note
The cooking time indicated is for each batch of cookies. 
Tips
  1. 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.
  2. If you are using a block of white chocolate instead of chocolate chips, cut into small chunks using a sharp knife.
  3. Remember to leave a space between the cookies to allow room for expansion while baking.
  4. 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.
  5. 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.
  6. The unbaked cookie dough can be covered and stored in the fridge for 1 to 2 days before baking. Remove from the fridge to b ring to room temperature before forming cookie shapes and baking. It can also be frozen in balls. Defrost at room temperature, form cookie shapes and bake.

Nutrition

Calories: 135kcalCarbohydrates: 19gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 18mgSodium: 74mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 136IUVitamin C: 1mgCalcium: 35mgIron: 1mg
Keyword Biscuits, Cookies
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