Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

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Wow! That’s a mouthful of a recipe title for sure! However, it does tell you exactly what’s in the cookies I made, doesn’t it?

Inspired by the original recipe by the finalist of the Great British Bake Off, Holly Bell, which is incredibly versatile and can easily be altered, depending on your mood and fancy.  Last night, I decided to go a little Persian with some wonderfully fragrant Nielsen Massey Rosewater, some delicious green pistachios from Sainsbury’s, along with some cranberry & blueberry mix which I’d bought from Holland and Barratt and some creamy chunks of Callebeaut white chocolate.  The recipe made about 21 cookies (I forgot to count before we started eating them, still slightly warm from the oven, sorry!)

 

  • 250g Butter, room temperature
  • 150g Soft brown sugar
  • 1½tsp Nielsen Massey Rosewater
  • 150g Self Raising flour
  • 230g Quaker Porridge Oats
  • 100g Cranberry & Blueberry mix
  • 100g White chocolate chunks
  • 100g Pistachios, chopped

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

  1. Preheat your oven to 160ºC.
  2. Line your baking sheets with parchment paper (I used 4 baking sheets and baked them in pairs).
  3. Cream the butter and sugar, along with the rosewater until light and fluffy. (I was watching The Fall on BBC iPlayer as I was baking, can you tell?!)  It’s much easier to use a hand mixer when creaming your butter and sugar, and I use my Kenwood K-Mix one.

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

  1. Add in the flour and oats and stir to combine fully.
  2. Gently stir in the cranberries, blueberries, chocolate chunks and chopped pistachios.

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

  1. Take out plum sized balls (I used a level table spoon measure for my cookies).
  2. Place the cookies on to your baking tray and flatten them out roughly to about 1cm thick.  You need to leave about 2cm between them to allow them to spread a little.

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

  1. Bake for 16 minutes.
  2. The cookies will still be soft when you remove them from the oven, so allow them to cool on the baking sheet for about 5 minutes.

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

  1. Remove the cookies to a cooling tray and leave until cold.
  2. Store in an airtight container, but you won’t be able to resist them for too long!

Rosewater, Pistachio, Cranberry, Blueberry & White Chocolate Oat Cookies

This recipe uses Nielsen Massey rosewater which had previously been sent to me as a gift, along with other vanillas and flavourings.

White Chocolate, Cranberry & Blueberry Blondies with Peanut Butter Frosting

This one was originally meant to be a chocolate brownie, until I found I had no dark chocolate left but lots of white chocolate so I had to change my mind. This is therefore my experiment and I’m pleased to say it worked & my family enjoyed it.

225g Caster sugar
4 Eggs
225g Butter
5ml Vanilla paste
150g Plain flour
225g White chocolate drops
100g Dried cranberries & blueberries 
Frosting
75g Butter
175g Light soft brown sugar
5ml Vanilla paste
150g Chunky peanut butter
30ml Milk
1. Preheat the oven to 180C.
2. Line a 20cm/8″ square brownie pan with baking parchment.
3. Beat the sugar and eggs until light & airy.
4. Melt the butter and beat into the sugar and egg mixture along with the vanilla paste.
5. Fold in the flour gently, being careful to retain the air you’ve incorporated.
6. Gently stir in the chocolate chips, cranberries & blueberries until just combined.
7. Bake for 35-40 minutes until still soft in the centre.
8. Remove from the oven and leave to cool.
9. Beat together the butter and soft brown sugar with the vanilla paste 
10. Stir in the peanut butter and milk until combined.
11. Spread over the cooled blondie.
12. Cut into 16 pieces to serve.