How is your summer going? We have been doing an awful lot this summer, hence the lack of posts, you see the weather has been (mostly) good here since the school holidays kicked in and well, we have been making the most of it. We’ve been having a lot of fun with friends and family, lots of day trips and family get togethers have been taking up all my time. Normal service will resume soon, I promise x So we’ve also been having lots of play dates for which I have been
blackmailed coerced into baking treats for friends. Treats like these little oat cookies! Yes, I know what you’re thinking, Michelle baking? Ahahaha pull the other one! Well actually I’ve been enjoying it, mostly. I usually fret about baking, I stress and worry that after all the effort and time I put in, the result will be burnt, inedible or just plain disappointing. You know I’ve always been slightly amazed at folk claiming that cake baking was their go to for stress relief, or those people who throw coffee mornings in their homes and you find the table is fully laden with beautiful baked goods at 9.30 in the morning!! This has always seemed sort of unnatural and actually, supernatural, to me. And well, I have always been a little bit envious to be completely honest 😉
So since I have been coerced by my darling daughter to bake beautiful things for her and her friends, I thought I’d give it my all and try and conquer my fear, and I thought I’d share the success stories with you too. Now, If you follow me on Instagram you may have seen the lemon blueberry muffins I made earlier this week, they turned out really well, yes, everyone loved them and they inspired me to make these blueberry & lime oat cookies. Now, I’m not one to wing it when it comes to baking, I always use recipes from reliable sources, and rarely go it alone and throw caution to the wind. So I used my trusty guide for those muffins, so far this guide has not let me down. For Christmas my husband bought me Leiths “How To Cook”. I’ve poured over it for months and to be honest the baking section of this tome is where I have been lurking the most. I used their recipe for blueberry muffins, tweaked it a tiny bit and found success. It’s also given me the confidence to play around a little bit with baking recipes.
So these blueberry & lime oat cookies are roughly adapted from Leiths oat and raisin cookies. I skipped the raisins and went for lovely fresh blueberries and added a hint of lime. I also reduced the amount of sugar, and that worked really well as these blueberry & lime oat cookies are good and sweet. They are perfect for kids playdates, they have been tested 😉 and I have to say they went down very well with the adults too! They are ready in about 35 minutes, so not too long spent in the kitchen, and they will keep for about 3 days in an airtight container. You could possibly pass these off for breakfast too due to the high quantity of oats, but at the end of the day these are cookies and they are treats x
You will need the following equipment:
- 2 x large baking trays
- Parchment paper
- An electric whisk
- 1 x large mixing bowl
- 1 x small bowl
- Microplane for zesting
Blueberry & Lime Oat Cookies
- 150 g fresh blueberries
- 120 g soft butter
- 60 g castor sugar
- 50 g light muscovado sugar
- 100 g self raising flour
- 250 g jumbo oats
- 1 medium egg (at room temperture)
- 1 tsp vanilla extract
- The zest of 1 large lime
- 1 tbs water
Preheat the oven to 180 degrees C, I use a fan assisted electric oven, please adjust according to your oven.
Line two large baking trays with parchment paper.
Add the sugars and butter to a large mixing bowl, using an electric whisk beat the butter and sugar until the mixture is pale and fluffy, about 5 - 7 minutes.
Break the egg into a small bowl and beat with a fork, stir in the vanilla extract to the egg.
Now slowly add the egg to the butter and sugar mixture, using the electric whisk until the egg is completely incorporated.
Sift in the flower and using a spatula mix it into the batter. Now add the oats and lemon zest and water, mix well using a spoon.
Finally add the blueberries, some will break in the mixing, this is ok, the mixture will be rough.
Spoon heaped tablespoons of the mixture onto the lined baking trays and bake in the middle of the oven for between 15 and 18 minutes or until the cookies are golden brown around the edges. Half way through baking switch the trays and turn the trays to ensure evenly baked cookies.
Remove trays from the oven and leave them to set on the trays for 2 minutes then transfer to a wire tray to cool completely.
Store in an airtight container for up to 3 days.
Notes: If you want more of a lime hit add the zest of two limes. I used fresh blueberries, but frozen would work well too.
One year ago on The Last Food Blog – Spinach & Blackberry Salad with Goat’s Cheese