Methods: 1. soften the butter at room temperature, put it into a steel bowl and mash it into a puree, add the brown sugar powder and mix it well.
Note: I did not sieve the brown sugar powder, because the cookies eat brown sugar grains still full of small surprise feeling. I reduced the amount of brown sugar by 10g compared to the original recipe, which I think is enough for the flavor.
2. Add 15g of fresh milk and mix well.
Note: Honestly, I've done this step so many times and I've never been able to mix it well, I think it's because the oil and water (cream and milk) are difficult to fully integrate, but it doesn't affect the subsequent steps, so I just feel like it's almost ready
3. Add 100g of fine oatmeal and mix well.
4. Add 70g of sifted low gluten flour and mix well, then add the blueberries and mix well to complete the dough. After the dough is finished, please go to turn on the oven upper and lower heat preheating 180 degrees, and then start the next step.
Note: Please mix the gluten flour first before adding the blueberries, so that the surface of the blueberries will not get stuck in the flour; the reason for choosing blueberries instead of raisins is that raisins can easily burst and break through the surface of the cookies when baking, which is not a problem with blueberries and cranberries (which should be chopped up a bit).
5. Using a tablespoon, scoop out an appropriate amount of dough onto a parchment paper-lined baking sheet, then flatten with a tablespoon to form a circle about 0.3 to 0.5 centimeters thick.
Note: The dough is quite sticky, so I use one hand to flatten the dough and the other to help gently pull the cookies apart, which makes it easier to shape. Alternatively, you can roll the dough in both hands and then flatten it out to create a smooth surface, which is easier than using a spoon
This is a good idea because the dough is very sticky, so I use the other hand to help gently pull the cookies apart.