Blueberry & Lime Oat Cookies
Fresh blueberry oat cookies with a hint of lime.
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings 22 -24
- 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.