These Blueberry and Cream Cheese Cookies are delicious. The base of the biscuit includes steel cut oats and brown sugar which gives them a deep rich malty caramel flavour!

Blueberry Cream Cheese Cookies

• 1 1/2 cups plain white flour

• 1/2 cup steel cut oats

• 1 teaspoon baking powder

• 1 cup brown sugar

• 125 grams butter

• 1 teaspoon vanilla essence

• 200 grams cream cheese softened

• 1/2 cup frozen blueberries (add a splash of water if they are fresh)

• Pinch of cinnamon

Directions

Preheat oven to 180 degrees C / 355 degrees F fan bake.

Place the blueberries into a microwave proof bowl (if fresh add a small splash of water), microwave on high for 30 seconds or until the blueberries are soft and starting to break apart.

Mash up a little with a fork but still leave some blueberry shapes in there. Add a pinch of cinnamon and stir. Set aside for later.

In a large mixing bowl sift in (if you can be bothered, I cannot be) flour and baking powder. Stir in steel cut oats.

In a separate bowl cream the butter and sugar together. Incorporate the egg and vanilla essence. Add this wet mixture to the dry mix and mix with a rubber spatula or wooden spoon.

In a small bowl place softened cream cheese and give a stir with a spoon, should be the consistency of slightly thick toothpaste…..yum.

Fold cream cheese into the cookie dough mixture, this might be a bit of stiff work but that’s okay! Don’t over mix, when you bite into the cookie you want to get a few hits of cream cheese.

Place rounded tablespoon size balls of dough on a baking paper lined tray, evenly spaced.

Make a small well in the middle of the cookies using a teaspoon and spoon in a small amount of the blueberry concoction.

Bake for 10 - 12 minutes until golden! Bake times may vary by oven.