Skip to main content

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

Comments

  1. Crunchy on the outside and chewy on the inside - now that is my idea of a perfect cookie! and wow what a flavour combination! I have seen tons of white choc & blueberry in my time but never blueberry paired with dark choc! but it obviously works since you have professed their yumminess...and addictiveness! I have to admit loving blueberries is one side of my American-ness that is lacking so I do need to work on it!

    ReplyDelete
    Replies
    1. I tend to use dark chocolate quite a bit, as it's not as sweet, especially in baking when you're already (probably) chucking in a load of sugar, lol! Fresh blueberries can be a bit tart, can't they, but I must admit that I didn't think these dried ones - which I got from Julian Graves- were as tart as dried cranberries. They were lovely - almost halfway between a cranberry and raisin! :)

      Delete
  2. I agree with Gem - I've not seen blueberry paired with dark chocolate before. Both my favourites so will definitely have to give this a go. I saw the dried blueberries at Holland & Barrett.

    ReplyDelete
    Replies
    1. Hi Ros, yes I've now seen them at Holland and Barrett, too. Was pleased to do so, as I've just found out my local Julian Graves is closing down :( I thought they worked really well with the dark chocolate - must admit I've never tried them with white. :)

      Delete
  3. Oh no...don't show me these if they're addictive!! They do look really tasty! :-)

    ReplyDelete
    Replies
    1. Sorry Laura, but they are :) and I'll definitely be making them (or a variation) again soon!

      Delete

Post a Comment

Your comments are very much appreciated.

Popular posts from this blog

Dark Indulgent Chocolate and Walnut Brownies for the Weekly Bake Off

It's been a great couple of weeks in the Bake Off , as Amy has chosen some fantastic chocolate recipes from Mary Berry's 100 Cakes and Bakes . Although I made last week's American Chocolate Ripple Cheesecake, I didn't enter it. Not because it was a disaster (it was incredibly delicious though very rich - Josh has been able to eek it out all week as he only needs a little piece to get his daily chocolate fix!), but I simply ran out of time. So this week, I decided to get my skates on and make the bake early. Particularly as it's brownies. Yes. Brownies. Those dark, fudgey, chocolatey little bites of heaven. But for me, this week was an experiment. You see, I already have a fantastic brownie recipe . It's been made countless times and been played around with to give an endless variety of treats. (Have I ever mentioned Maya Gold in brownies? Yes? Well I'll have to post about them someday soon because they are amazing - like some sort of out of body exp

Not Viennese, but Swiss Cakes for the Weekly Bake Off

One of my strongest childhood memories is the ritual of our family's Sunday Tea, which always took a certain form. My nan would put the kettle on at just before 4pm, and a pot of steaming hot tea would soon be brewed. There were sandwiches, and always, always some form of cake. Quite often, if nan and mum had had a busy weekend, it would be provided by Mr Kipling. My brother and I looked forward to this with some enthusiasm, as there were quite often French Fancies and Vienniese Whirls, which were our hands-down favourites. We could leave the Battenburg Slices, and the jam tarts were often a bit too dry  for us (definitely not as good as homemade). But the soft sweet inside of an iced French Fancy (my favourite being the lemon yellow ones), and the moistness of the Viennese Whirls were something to savour. Of course, you can still buy these. But they just don't seem to taste the same somehow. So when Amy announced this week's Bake Off challenge as the Apricot Swiss

Farmhouse Orange Victoria Sandwich for the Weekly Bake Off

I was really pleased with Amy's selection for this week's Bake Off - Mary Berry's Ultimate Cake Book was the first Baking book I bought, back in 1995 (it was first published in 1994 and by the time I bought a copy it was already on its eighth reprint). The very first recipe I did was her small all in one Victoria Sandwich, and consequently the very first cake tins I purchased were Silverwood 7" sandwich tins. They have seen many, many outings over the years, by way of this cake and the Sunday Best Chocolate Fudge Cake, also from the same book. I still have them and used them for this recipe. Interestingly, in flicking through 'Ultimate Cake Book', I caught sight of an Orange Victoria Sandwich, which is practically the same recipe as this one (size aside), with the exception of the filling, where Mary instructed that it should be 'about 4 tablespoons of orange mamalade and a little caster sugar'. Hmm, not sure about that one. I certainly loved the