Do you ever just find yourself daydreaming about cookies? I do, quiet often, more often than I care to admit. Luckily I have the luxury of using my job as an excuse for my fixation for these sweet treats, in all honesty it’s just because I goddamn love a good cookie!
In my mind these giants were supposed to be adorable little cookies sandwiched with butter cream and jam, nothing more than a mouthful. As you can see, I didn’t quite manage the dainty little morsels I set out to make. My inner monologue seemed to take over while I was rolling the dough, ‘that’s not big enough’, was repeating over and over in my head till I eventually ended up with these monstrous cookie pies.
These babies are super adaptable. Just replace the dried blueberries with whatever you’ve got on hand, I’m thinking chocolate chips with a peanut butter and Nutella centre next time.
Oat & Blueberry Cookie Pies
Makes 12 – 14 cookies
250g unsalted butter, softened
250g caster sugar
2 large eggs
1 tsp vanilla extract
200g plain flour
1 tsp bicarbonate of soda
200g porridge oats
150g dried blueberries
150g unsalted butter, softened
100g Philadelphia soft cheese
500g icing sugar
Preheat the oven to 180˚C and prepare a baking tray with parchment. In the bowl of a stand mixer cream
the butter and sugar together till light and fluffy. Add the eggs one at a time followed by the
vanilla then, using a wooden spoon, mix in the remaining cookie
Roll heaped tablespoons of the mix into balls and place onto your prepared tray leaving a little room for spreading, flatten slightly. Bake for 15-18 minutes, until
just golden. Cool for 5 minutes, then transfer to a wire rack to cool
For the filling, cream the butter, Philadelphia and icing
sugar together, add a splash of milk if a little stiff. Spread over half the cookies followed by a dollop of blueberry jam. Sandwich with the remaining cookies and enjoy.