Blueberry Breakfast Cookies


Winter is heeeeeeere! I know it’s a faux pas to talk about the weather too much but as a chronic warm-body winter is the only time of year I can stand having more than one layer on. It also means we can bust out Coco’s extensive collection of dog jumpers and now she’s too old to put up a fight (15, yo).

The only problem with winter is that my breakfast smoothies become slightly less appealing due to the can’t-feel-my-fingers-any-more factor. These cookies are an awesome make-ahead option that you can chuck in your bag to munch on before work/school/ sitting at home watching Glee etc. (DON’T JUDGE ME!).


If you go with frozen blueberries use them straight from the freezer, don’t let them sit around at room temperature for too long. This will make them more likely to leak colour and make your cookies grey, but it won’t affect their flavour.

Blueberry Breakfast Cookies

Only slightly adapted from Blueberry Breakfast Cookies over at How Sweet It Is.

2 cups rolled oats

1 cup + 2 tbsp whole wheat flour

2 tbsp brown sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp salt

115g dark choc chips

2 ripe bananas, mashed

1 large egg

2 1/2 tbsp butter, melted

2 1/2 tbsp coconut oil, melted

3 tbsp milk

3 tsp vanilla extract

1 1/4 cups frozen blueberries

Preheat the oven to 175 C and line a large baking tray with baking paper.

In a large bowl mix together the oats, flour, sugar, baking powder, baking soda, cinnamon, salt and choc chips.

In a medium bowl whisk together the banana, egg, butter, coconut oil, milk and vanilla.

Add the wet ingredients to the dry and mix until just combined.

Add the blueberries and barely mix them in (otherwise the colour of the blueberries will make your cookies go grey).

Drop 2 tbsp of mixture at a time onto the baking tray (I use my mini ice cream scoop) leaving at least 2 cm to allow for spreading.

Bake for 12-15 minutes then allow the cookies to cool on the baking tray.

Repeat until all of the mixture is used.

Cookies can be stored for up to 5 days.


Raw Choc Chip Cookies


I’ve had more days off than usual lately, and unfortunately/fortunately that means more opportunities to cook. I’ve got baked goods coming out the wazoo and not a whole lot of it is healthy. I’m not a health nut but I do my best to keep things balanced (please ignore the kilo of Doritos that I got from Costco yesterday) and these Raw Choc Chip Cookies caught my eye. Another bonus is that they don’t require any kind of heat to make and that is kind of essential this time of year, all my homies in Queensland will know what I’m talking about. There is a large list of things that become an absolute no-no in summer which includes but isn’t limited to turning on the oven, leaving the house, eating soups/stews, moving beyond the limit of your fan and any unnecessary movements in general. As a result I’ve been collecting recipes that don’t need the oven, as well as watching every possible thing on my hard drive (had an all day Back to the Future Marathon, dayum that is an awesome trilogy).

If you want them to be gluten free then you will need to track down some gluten free oats. Oats are naturally gluten free but commonly gluten-tainted from being processed.

Adapted from Raw Vegan Chocolate Chip Cookies over at This Rawsome Vegan Life.

1 cup rolled oats

10-15 dates, pitted

1 cup nut butter ( I used peanut butter)

2 tsp vanilla essence

2 tbsp water

5 tbsp liquid sweetener (I used honey but that makes them not vegan)

1 tbsp coconut oil

1/2 cup raw vegan chocolate, chopped

Blend the oats in a food processor until coarsely ground.

Add in all other ingredients (except for the chocolate) and pulse until the mixture starts sticking together in a dough.

Pinch the mixture between your fingers, if it sticks together easily it is done, if it is crumbly add more liquid sweetener 1 tbsp at a time and pulse until it does stick together.

Tip the mixture into a mixing bowl and stir through the chocolate.

Roll tablespoon sized balls (or press into a tablespoon measure and slide the formed cookie out like I did) and place on a tray lined with baking paper, chill in the fridge for at least 30 minutes.

Oatmeal Lace Cookies


23 years I have lived without knowing that these cookies existed. They’re basically chewy caramel with oats in it. Problem number one, they are mostly comprised of butter and sugar. Problem number two, this recipe makes about 60 cookies, so make sure that you have people to give these away to. What ever you do, don’t bake these and watch a whole season of Dance Moms because you will stress eat half of the batch.

A teaspoon doesn’t sound like a lot of mixture but this recipe spreads massively while baking. I did a test batch using a tablespoon of mixture and the cookies ended up waaay too big.

Oatmeal Lace Cookies

Barely adapted from Oatmeal Lace Cookies over at Add a Pinch

225g unsalted butter

2 1/4 cups brown sugar, packed

3 tbsp plain flour

1 tsp salt

1 egg

1 tsp vanilla

2 1/4 cups rolled oats

Preheat oven to 190 C and line 2 large baking trays with baking paper.

Combine the butter and brown sugar in a medium saucepan over low heat, stirring until the butter and sugar have melted together.

Take off the heat and allow to cool for 5 minutes.

Beat in the flour, salt, egg and vanilla then mix in the oats.

Drop teaspoons of the mixture on to the prepared baking trays at least 5 cm apart.

Bake for 5-7 minutes, keeping a close eye on them to prevent burning (my oven took exactly 5 minutes).

Slide the cookies (baking paper and all) on to a flat surface and allow to cool completely before moving.

Repeat until all of the mixture is used up (have one batch cooking in the oven while you prepare the next batch).

Store in an airtight container at room temperature.

Salty Malted Choc Chip Cookies


Or as they’ve come to be known, The Other Crack Cookies. The malt powder and salt combine to make these more-ish and irresistible, not to mention if you bake them right they’re chewy as hell (in the best way). Malt is another childhood nostalgia moment for me, we would always get double chocolate thick shakes with malt in them when Dad took us shopping, so thick you could barely get it through the straw. I’m old enough to make my own malt thick shakes now and my own malt cookies! And so are you, get baking.

Salty Malted Choc Chip Cookies 

Adapted from Salted & Malted Chocolate Chip Cookies over at Raspberri Cupcakes.

125g butter, room temperature

1 cup tightly packed brown sugar

1 tsp vanilla extract

1 large egg

1/2 cup malt powder

1 1/4 cups plain flour

1/2 tsp baking powder

3/4 tsp salt

1 1/2 cups choc chips plus extra for sprinkling

Preheat oven to 180 C and line a large baking tray with baking paper.

With a hand mixer beat the butter, sugar and vanilla together until pale and fluffy then beat in the egg and malt powder.

With the mixer on low beat in the flour, baking powder and salt, the mixture should be fairly dry and come away from the sides of the bowl.

Fold in the choc chips using a spatula.

Roll tablespoons of the mixture into balls and place on the prepared baking tray at least 3 cm apart, sprinkle the tops with extra choc chips.

Bake for 13-15 minutes, allow to cool on the tray then repeat with the remaining mixture until all the dough is used up.

Almond Oat Choc Chip Cookies


I guess you could also call these Chuck-in-what-ever-you-want Cookies because that’s how versatile they are. The original recipe called for pecans, I never have pecans in the house, threw in some almonds instead. You know what would rock in these? Hazelnuts. Do it and tell me how it goes. If you like fatter cookies, roll them out and let them chill in the fridge for a few hours, it helps the butter firm up again and prevents the cookies from spreading so much in the oven. Warning, this makes alooooooot of cookie dough so halve it if you don’t want to be rolling cookies for 40 minutes. I might have mentioned it in an earlier post but my cookie rolling days are over and I use ice-cream scoops to portion out my dough, clean hands and it is so much quicker. If you make a lot of cookies, cupcakes and muffins they are worth the investment.

Almond Oat Choc Chip Cookies

Adapted from Oatmeal Choc Chip Cookies over at The Shabby Chic Housewife.

2 1/4 cups plain flour

1 tsp salt

1 tsp baking soda

225g butter, room temperature

3/4 cup caster sugar

3/4 cup brown sugar

1 tsp vanilla extract

2 eggs

1 cup rolled oats

2 cups choc chips (I used dark chocolate)

1 cup chopped almonds

sea salt for sprinkling

Preheat the oven to 190 C and line a large baking tray with baking paper.

In a medium bowl whisk together the flour, salt and baking soda.

In large mixing bowl beat the butter with an electric hand mixer until smooth then add both sugars and beat until combined.

Add the vanilla and both of the eggs, beat until well combined.

Add the flour in 3 lots, beating well in between (use a spatula to scrape the sides and base of the bowl).

Mix the oats, choc chips and almonds into the dough with a spatula.

Roll 3 tbsp of dough into balls and place on the prepared baking tray around 3cm apart (I used an ice-cream scoop with a 3 tbsp capacity).

Sprinkle each cookie with a little bit of sea salt.

Bake for 12-15 minutes, until lightly browned.

Allow to cool on the tray then repeat with remaining dough until it’s all used up.

Whole Wheat Chocolate Chip Cookies


I’m steadily working my way through the extensive recipe archives over at Saveur and when I came across this recipe I knew that I had to get these cookies in my mouth. They were part of a recipe collection called 8 Great Recipes that Rocked the Internet, a list of recipes that were passed around the internet and featured by a whole bunch of well known food blogs. The one thing that these recipes have in common is IT, something that causes you to keep on making them and gives you the urgent need to share the recipe with everyone you know. And there is something about these cookies, man.

The whole wheat flour makes them chewy like an oat cookie but with a smoother texture. Don’t skimp on the sea salt, I kept it pretty reserved but regretted it afterwards.

Whole Wheat Chocolate Chip Cookies

Adapted from Jess’s Whole Wheat Chocolate Chip Cookies over at Sweet Amandine.

3 cups whole wheat flour

1 1/2 tsp baking powder

1 tsp baking soda

1 1/2 tsp sea salt

225g butter, room temperature

1 cup brown sugar

1 cup caster sugar

2 large eggs

2 tsp vanilla extract

300g dark chocolate chips

sea salt flakes for sprinkling

Preheat oven to 175 C and line a large baking tray with baking paper.

Whisk together the flour, baking powder, baking soda and salt in a medium bowl.

In a large bowl cream together the butter, brown sugar and caster sugar until pale and fluffy (about 2 minutes) then mix in the eggs and vanilla extract.

Add in the prepared flour mixture, stir until combined then fold in the chocolate chips.

Roll about 3 tablespoons of dough into balls and place on the prepared tray leaving 3 inches of separation (I used a medium ice-cream scoop with a 3 tablespoon capacity).

Just before baking sprinkle each ball of dough with sea salt.

Bake for 15-20 minutes, allow to cool completely on the tray.

(You can roll out all of the balls of dough and keep them in the fridge to bake at your leisure, if you do this the cookies will probably take closer to 20 minutes to bake).

Almond and White Chocolate Cookies


These cookies are another recipe to use up stuff from my pantry and they were well received. I normally bake double or triple chocolate cookies but I figured that the almond and white chocolate combo would shine best if left in a basic cookie mixture. My oven tried to burn the second batch but I saved them just in time and the white chocolate chips that had been touching the tray turned into little caramelised gold nuggets.

I’m not very patient when it comes to letting butter come to room temperature so I usually blast it for 30 seconds in the microwave which nearly melts it completely. Be a better person than me, be patient. Beating room temperature butter and sugar together results in a better textured cookie. If you take out the almonds and white chocolate this is a really good basic cookie recipe, it’s the same one I use for Crack Cookies.

Almond and White Chocolate Cookies

Adapted from Choc-chip Cookies from AWW Big Book of Beautiful Biscuits.

1 cup flaked almonds

125g butter, room temperature

1/2 cup caster sugar

1/2 cup brown sugar

1 tsp vanilla extract

1 egg

1 3/4 cups self-raising flour

1/2 tsp salt

1 packet of white chocolate chips

Preheat the oven to 180 C and line a large baking tray with baking paper.

To toast the almonds place them in a medium pan over medium-high heat and stir until they are light brown and toasted, set aside to cool.

Cream together the butter, caster sugar, brown sugar and vanilla extract until pale and fluffy then beat in the egg.

Add in the flour and salt, mix well.

Add the chocolate chips and toasted almonds, mix until evenly distributed.

Shape into tablespoon sized balls and place on the prepared baking tray, allowing room for spreading.

Bake for 10-12 minutes then allow to cool on the tray.