Blueberry and Dark Chocolate Oaties

These little cookies may not look much, but be warned, they are addictive and so easy to make they could form the start of a serious addiction (Mike take note!). They are packed full of dried blueberries, rolled oats and chocolate chips, which give a lovely chewy texture alongside an intense hit of chocolate cookie dough. I can only say 'Yum!'

They are adapted from a recipe in Marian Keyes' book, 'Saved by Cake'. I didn't have all the ingredients so played around a little. I also like my cookies chunky, so altered the method slightly. This is the first recipe I've tried from the book - but there are lots to tempt you. I'm a big fan of Marian Keyes' novels ('Anybody Out There' is one of my favourites) so it was interesting seeing how she tackled a recipe book detailing a love of baking which developed from her own personal battle with depression. Her writing style is very comfortable and comforting, and this would be a great book for someone just getting into baking - enough traditional recipes but some with a new twist as well and with varying levels of complexity.

Blueberry and Dark Chocolate Oaties

Ingredients (makes 16)

125g softened unsalted butter
175g light brown soft sugar
1 large egg
130g plain flour
30g cocoa powder
pinch of salt
1/2 tspn baking powder
70g rolled oats (not instant)
100g dried blueberries
100g dark chocolate chips

Preheat the oven to 160 Fan / 180 conventional / 350 F / Gas 4. Line two baking trays with baking parchment.

In a stand mixer, cream the butter and sugar. Add the egg and mix.

Sift in the flour, baking powder, salt and cocoa, and mix well, so that you get a sticky dough. Mix in the blueberries, oats and chocolate chips.

Once you think they are fairly evenly distributed, scoop rounded heaps of the dough onto the baking trays and remember to leave space for spreading.

I used my old fashioned ice cream scoop for this (size 30, 2 inch diameter), which makes it easy to get equal portions. I just left them as rounds and then baked in the centre of the oven for about 17 minutes, removing from the oven and leaving to cool on the tray. As I made two trays worth, I baked the trays separately, so they both had the benefit of that centre oven position.

You can make these using any combination of fruit and chocolate that you have to hand. I'm thinking raisin and dark chocolate next time? Or maybe cranberry and Maya Gold? Ooh, decisions, decisions.

Whatever you try, the cookies should be moist, crunchy on the outside yet chewy inside, chocolatey and totally delicious. Perfect with a cuppa. Or the odd bottle of milk.

Susie