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RASPBERRY CHOCOLATE CHUNK COOKIES


Ingredients
For the Base & Crumble Topping
  • 1 cup all-purpose flour
  • 3/4 cup old-fashioned oats , or large flake oats (not quick oats or instant oats)
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter , melted
  • 1 large egg yolk
  • 1 tablespoon packed brown sugar

For the Blueberry Layer
  • 2 cup blueberries , fresh or frozen - see baking time adjustment if using frozen
  • 2 tablespoons lemon juice , freshly squeezed (use 1 tablespoon if using frozen berries)
  • 1/4 cup granulated sugar
  • 2 teaspoons cornstarch


Instructions
  1. Preheat the oven to 350F degrees. Line an 8x8 baking pan with aluminium foil and grease with non-stick cooking spray.
  2. In a medium bowl whisk together the flour, oatmeal, granulated sugar, 1/4 cup brown sugar, cinnamon, and salt. Gently stir in the melted butter & egg yolk.
  3. Remove 1 cup of the mixture.
  4. Press the remaining mixture into the bottom of the prepared pan.
  5. In a medium bowl mix together all the ingredients for the blueberry layer. Spoon over top of the base oatmeal cookie mixture in the pan.
  6. To the reserved 1 cup of oatmeal mixture, stir in the 1 additional tablespoon of brown sugar. Crumble the mixture over top of the blueberry layer. I like to form big crumbles by squeezing it in my fist.
  7. Bake in the preheated oven for about 40-45 minutes or until you see the blueberries bubbling and the top crumble turning golden brown. If you used frozen berries, the bake time will be 50-55 minutes.
  8. Allow to cool fully to room temperature (at least 3 hours) before cutting into the bars. Bars are easiest to cut when they're cold using a sharp knife.
  9. This article adapted from this site

This article adapted from this site

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