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Blueberry Oatmeal Cookie Pie

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You might be forgiven if you looked at this top picture and thought to yourself that looks like one very perfectly round and delicious oatmeal cookie . . . 

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In fact there is no better way to get a perfectly round and delicious oatmeal cookie that to cook it in a round cake tin . . . kind of like a pie . . . a delicious round and buttery oatmeal pie.
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A delicious perfectly round and buttery oatmeal pie stogged full of ground cardamon and oodles of  dried sweet  blueberries.
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A delicious perfectly round and buttery oatmeal pie stogged full of ground cardamom and oodles of dried sweet blueberries and drizzled with a moreish drizzle icing glaze . . . 

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A delicious perfectly round and buttery oatmeal pie stogged full of ground cardamom and oodles of dried sweet blueberries and drizzled with a moreish drizzle icing glaze . . . flavoured with more scrummy ground cardamom
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Impossibly deliciously difficult to resist.  And now you know the whole story. 

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This is a keeper.  Bet you can't eat just one slice!   Bake it today.  It's easy.  Quick.  Delicious.  And picnic worthy.  Resistance IS futile.

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*Oatmeal and Blueberry Cookie Pie*
Makes one 8 inch cookie pie,
cutting into 8 to 12 servings, depending on appetites
What tastes better than an oatmeal cookie?   An oatmeal cookie pie stogged full of dried blueberries and slathered with a tasty cardamom flavoured glaze!
For the cookie pie:
105g of plain flour (3/4 cup)
3/4 tsp ground cardamom
1/2 tsp fine sea salt
1/2 tsp bicarbonate of soda
150g of old fashioned rolled oats (1 1/2 cups)
8 TBS unsalted butter, at room temperature (110g)
85g of soft light brown muscovado sugar (1/2 cup packed)
100g of golden caster sugar (1/2 cup)
1 large free range egg
1 tsp vanilla extract
75g dried blueberries (1/2 cup)
For the icing:
70g of icing sugar, sifted (1/2 cup)
1 TBS plus 1 tsp heavy cream
pinch ground cardamom

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Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 inch round spring form pan, or a pie plate.  Set aside.
Whisk together the flour, ground cardamom, salt, soda and oats.  Set aside.

Cream the butter and both sugars together until light and creamy.  Beat in the egg and vanilla extract.  Stir in the dry ingredients, just to combine.   Fold in the dried blueberries.   Dump the batter into the prepared pan and press it out evenly.   Bake for  20 to 25 minutes until set and golden brown on top.  Allow to cool in the pan for about 5 minutes before releasing the sides and moving to a wire rack to finish cooling completely.
To make the icing, whisk together all of the ingredients until you have a smooth drizzle.  Drizzle over the cold pie and allow to set.  Cut into wedges to serve.  Delicious!
Marie Rayner
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  1. a little like a Parkin? A tasty, tasty parkin with icing!

  2. I just finished baking this. It was delicious! Used fresh berries instead of the dried. Thank you for the recipe. Everything you make looks wonderful!

  3. Toby it's nothing like Parkin at all. It's much more substantial and more like a big cookie!

    Jane so glad that you enjoyed! Thanks for letting me know. It's nice to know as well that you can use fresh berries in it too! Scrummo!

  4. I heart oatmeal cookies and pie -- what a lovely combination. I think cardamon is an amazing spice.

  5. Looks incredible - I'm sure smells incredible too!

  6. Oh my goodness it looks amazing! and a lovely icing to top it off :)
    Mary x

  7. ah Marie you know how I love berries and blueberries are amazing, this look delicious I love the icing top!

    Thanks by the prayers Mom is better only is little afraid to go to out still:)
    How is your Mom?

    Huggs dear!

  8. This looks wonderful! Dried blueberries have such an intense flavor. I will probably sub fresh since they are in season, maybe up them to one cup? But I am really looking forward to making this with dried berries. Sadly, dried blueberries are incredibly expensive in the states. Maybe I can find some dried ones for a reasonable price at the Amish farmers market.


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