Chocolate, Peanut Butter + Blueberry Oatmeal Cookies
Recipe type: Chocolate, Peanut Butter + Blueberry Oatmeal Cookies
Cuisine: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 15
Soft, slightly chewy oatmeal cookies made with peanut butter, dried blueberries and chunks of chocolate
  • 60g unsalted butter, room temperature
  • 60g smooth natural peanut butter
  • 125g soft light brown sugar
  • 1 large free range egg, lightly beaten
  • ½ tsp vanilla extract
  • 95g wholemeal or wholemeal spelt flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • pinch salt
  • 125g rolled oats
  • 100g dried blueberries
  • 100g dark chocolate, chopped
  1. Preheat the oven to 180 degrees C/Gas mark 4. Line two baking trays with baking parchment.
  2. In a large bowl, cream together the butter, peanut butter and sugar. And the beaten egg, a little at a time, until well incorporated. In a separate bowl, stir together the flour, baking power, bicarbonate of soda and salt.
  3. Fold the flour mixture into the butter mixture until combined, then fold in the oats, blueberries and chocolate. Roll the dough into about 15 equal sized balls, then place each one on the prepared trays, pressing down gently to flatten. Refrigerate for 15 minutes.
  4. Bake the cookies for 10 - 14 minutes until golden at the edges but still a little soft on top. You may need to swap the trays round half way through baking. Remove from the oven and allow to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
  5. Store in an airtight container for 2 - 3 days.
Recipe by thelittleloaf at