All week I think about my weekend baking – in a good way. I don’t obsess, I just wonder what I will bake. So, as I visit my favourite food blogs, I keep an eye out for something that jumps off the page. It could be special ingredients like yesterday’s White Bean Cookie Cake, or beautiful photos like for today’s recipe which I found on the Butter Cream Blondie blog. It makes me wonder how I will photograph the dish and whether it will be appropriate for the family. These blueberry oatmeal cream cookies are not quite as healthy as the granola bars I have been making lately but they do have blueberries and lots of rolled oats so can’t be all bad. That mascarpone filling introduces an Italian element but more importantly a touch of decadence. Blend healthy and decadence and you have the perfect combination for work morning teas – something to look forward to each day.
Recipe: Blueberry Oatmeal Cream Cookies
Ingredients 
- 4 ounces/113gm unsalted butter, room temp
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 & 1/2 cups oats
- 1/2 cup blueberries
- 8 ounces/ 113gm mascarpone cheese
- 1/2 teaspoon vanilla bean paste
- 2 tblps light brown sugar
Method
- Cream butter and sugars till light and fluffy.
- Add egg and vanilla.
- Mix in flour, salt, and baking soda.
- Mix in oats.
- Gently mix in blueberries. Be careful not to break them up!
- Wrap cookie dough in plastic wrap & refrigerate a few hours – over night.
- Scoop cookies, I use a scoop that measures 1/2 ounce portions, and bake at 325 degrees for 13-15 minutes rotating once halfway through.
- Let mascarpone sit out for a few minutes so if softens(just enough so you can stir it)
- Stir in vanilla bean paste and light brown sugar.
- Assembly
- Fill cookies with mascarpone filling and refrigerate.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Lol! Whenever I make something that I plan to put on my blog, I also am always wondering how I’m going to photograph it! Although if I made these, I’d probably be wondering how long they’d last – these look terrific. These are worthy of obsession, I’d say.
Thank you.
We food bloggers are rather an obsessed lot, I suspect. I have one of these wrapped up for afternoon tea and a piece of the white bean cookie cake for morning tea so I guess I won’t be getting into my tight jeans any time soon.
Suzanne
These sound great! Healthy and decadent is right up my alley
Megan, I am constantly on the search for healthy and decadent – don’t always manage it – but the quest is fun.
Suzanne
How can something that looks this good be healthy!? I love blueberries, this looks like cookie heaven
I wouldn’t give any guarantee that these won’t threaten your waistline. But you’ll enjoy life along the way with one in your snack box each day.
Suzanne
Oh the mind of a food blogger:) I’m the same way. I love your cookies and the silver setting. Thanks for being a part of the YBR.
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My silver only gets pulled out for my photographs. I’m quite glad it’s actually getting used now. The props side of this caper is almost as much fun as the cooking.
Suzanne
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I learn something new, never thought of putting fruits into cookies, and it’s blueberry! oh must be so delicious!
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I figured that if we could put dried fruit into cookies, we could put the fresh fruit especially if it was small and whole so it didn’t change the dry to wet balance in the mixture.
Suzanne
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