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Raspberry Chocolate Chunk Cookies

86/100 by 258 users
Raspberry Chocolate Chunk Cookies

IngredientsFor 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 8×8 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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