Blueberry White Chocolate Oatmeal Cookies

Blueberry White Chocolate Oatmeal Cookies

Not your ordinary oatmeal cookies! Blueberry White Chocolate Oatmeal Cookies are bursting with dried blueberries and chunks of white chocolate. It makes these oatmeal cookies fabulous. A slightly plump oatmeal cookie with a hint of cinnamon and crispy edges. A great treat and a nice change from the ordinary.

Not only have dried blueberries taken over my cookies, I also use them in my granola, muffins and snack mixes. Anywhere you might think to use dried fruit is where you’ll want to throw in a handful of plump and chewy blueberries. The blueberries are fantastic with the white chocolate in these cookies, but equally delicious in granola with yogurt too. They are my new favourite dried fruit and I’m putting them in everything these days. I hope you enjoy them as much as I do!

Recipe source for Blueberry White Chocolate Oatmeal Cookies:  Compelled To Cook

Blueberry White Chocolate Oatmeal Cookies
Print Recipe
    Servings Prep Time
    3 1/2 dozen 20 minutes
    Cook Time
    12 minutes
    Servings Prep Time
    3 1/2 dozen 20 minutes
    Cook Time
    12 minutes
    Blueberry White Chocolate Oatmeal Cookies
    Print Recipe
      Servings Prep Time
      3 1/2 dozen 20 minutes
      Cook Time
      12 minutes
      Servings Prep Time
      3 1/2 dozen 20 minutes
      Cook Time
      12 minutes
      Ingredients
      Servings: dozen
      Instructions
      1. Preheat oven to 350℉. Whisk together flour, baking soda, cinnamon and salt. In a large bowl using a wooden spoon or stand mixer fitted with a paddle attachment cream together butter and both sugars. Add eggs one at a time, then add vanilla mixing until fully incorporated. Stir in flour, then add oatmeal, white chocolate and bluberries, mixing until just combined.
      2. Line baking sheets with parchment and using approximately 2 tbsp of dough place onto sheet leaving at least 2 inches between cookies. Flatten each cookie slightly with the palm of your hand or bottom of a glass. Bake for approximately 12 minutes in centre of oven. Remove from oven and allow to rest on tray for 3-5 minutes. Remove with a spatula to a cooling rack.
      Recipe Notes

      It is best to bake only one or two trays at a time in the centre of the oven.

      Almond Oatmeal Cookies

      Almond Oatmeal Cookies

      Let’s celebrate National Almond Day with cookies! Almond Oatmeal Cookies to be exact. These little gems highlight the almond by using sliced almonds, almond butter and pure almond extract. Crispy around the edges, slightly soft at the centre, and scattered with crunchy almond bits is reason to celebrate. Lovely almond flavour without being too sweet makes these Almond Oatmeal Cookies a nice treat with your favourite cup of coffee or tea.

      I’m a nut lover in general, but almonds and cashews are my favourite.  Almonds because of the crunch and how they’re great in any imaginable way. Roasted, coated, ground, slivered or sliced, they’re always delicious. Also because of their nutritional value.  They pack a lot of nutrition in one small handful.  One ounce of natural almonds gives you 6 grams of protein, and 3.5 grams of fibre for only 160 calories.  Plus numerous other health benefits like helping with weight loss, lowering cholesterol and a good source of antioxidants.  Yes, they’re pretty terrific in cookies but try tossing them in your salad, granola or a coating for chicken.  So many possibilities make them easy to enjoy.

      It doesn’t have to be National Almond Day to enjoy Almond Oatmeal Cookies. Make a batch and freeze for lunches or snacks and enjoy them all month. If they last that long!

      Recipe Source:  Compelled To Cook

       

      Almond Oatmeal Cookies
      Print Recipe
        Servings
        4 1/2 dozen
        Servings
        4 1/2 dozen
        Almond Oatmeal Cookies
        Print Recipe
          Servings
          4 1/2 dozen
          Servings
          4 1/2 dozen
          Ingredients
          Servings: dozen
          Instructions
          1. Preheat oven to 350℉. In a small bowl whisk together flour, baking soda and salt. Set aside.
          2. Beat together sugars and butter until soft and combined. Add almond butter and continue to beat for one minute. Add eggs, one at a time, beating well after each. Beat in almond extract. Mix in flour until just starting to come together, add oats and almonds. Mix until fully combined.
          3. Roll a generous tablespoon of dough (20 grams) into a ball and drop onto a parchment lined baking sheet, spacing 2" apart. Flatten dough ball slightly with the palm of your hand. Bake in the centre of preheated oven for 10 minutes. Remove from oven and allow to cool for a few minutes before moving to a cooling rack to cool completely.
          4. Melt semi sweet chocolate in a small sauce pan over low heat or in the microwave by 20 second intervals. Drizzle chocolate over cookies.
          Recipe Notes

          Recipe makes 4 1/2 dozen 2 1/2" cookies.

          Pink Peppercorn Cherry Biscotti

          Pink Peppercorn Cherry Biscotti

          Pepper in your cookies anyone?  Pink Peppercorn Cherry Biscotti are buttery, peppery and sweet.  A truly delightful crunchy combination. Now is the time to start thinking about holiday baking and these biscotti scream out holiday with the red cherries, spattering of pink peppercorns and drizzle of white chocolate.

          While pink peppercorns are not actually a pepper but rather a dried berry, they still have a distinct peppery flavour.  They are fantastic with fruit, in creamy desserts and sauces.  For anyone who has been following me, you will remember they were difficult for me to find when I was making Grilled Salmon with Pink Peppercorn Tartar Sauce.  I eventually purchased them on Amazon.  I still have plenty left, so don’t be surprised to find more great recipes using pink peppercorns appear from time to time.  A tablespoon or two at a time takes a while to use, but since they travelled all the way from England I will definitely be using every speck.

          I love this recipe because biscotti is so versatile. The cookie dough can take on a wide array of flavours, nuts and fruits. It really is just your imagination that limits you. These in particular are slightly spicy from the pepper, buttery and crunchy, while the white chocolate adds just enough creamy sweetness to balance it all. They are fantastic!

          Recipe Source: Compelled To Cook

           

          Pink Peppercorn Cherry Biscotti are sweet and crunchy with a hint of pepper.
          Pink Peppercorn Cherry Biscotti
          Print Recipe
          Pink Peppercorn Cherry Biscotti is sweet and crunchy with a hint of pepper.
            Servings Prep Time
            28 cookies 30
            Cook Time
            50
            Servings Prep Time
            28 cookies 30
            Cook Time
            50
            Pink Peppercorn Cherry Biscotti are sweet and crunchy with a hint of pepper.
            Pink Peppercorn Cherry Biscotti
            Print Recipe
            Pink Peppercorn Cherry Biscotti is sweet and crunchy with a hint of pepper.
              Servings Prep Time
              28 cookies 30
              Cook Time
              50
              Servings Prep Time
              28 cookies 30
              Cook Time
              50
              Ingredients
              Servings: cookies
              Instructions
              1. Preheat oven to 350℉. Cream together butter and sugar until light and fluffy. Add eggs one at a time, incorporating before adding the next. Beat in vanilla.
              2. In a small bowl combine flour, baking powder, salt and peppercorns. Add to butter and egg mixture, beating until combined. Stir in dried cherries.
              3. Line a large baking sheet with parchment paper. Divided dough into two. Shape each portion into a long flat log approximately 2 1/2"x 9 1/2"x1" high. Whisk egg white with a tbsp of water and brush over each log. Bake for 30 minutes, remove from oven and allow to cool for 10-15 minutes. Reduce oven temperature to 300℉. Cut each log into 3/4" slices and lay each piece flat on the baking sheet. Bake for 10 minutes, turn over each piece and bake for an additional 10 minutes.
              4. Remove from oven and allow to cool. Melt white chocolate and drizzle over each piece.