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 . . .
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.
A delicious perfectly round and buttery oatmeal pie stogged full of ground cardamon and oodles of dried sweet blueberries.
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 . . .
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 
Impossibly deliciously difficult to resist. And now you know the whole story.
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.
*Oatmeal and Blueberry Cookie Pie*Makes one 8 inch cookie pie, cutting into 8 to 12 servings, depending on appetitesPrintable RecipeWhat 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 cardamom1/2 tsp fine sea salt1/2 tsp bicarbonate of soda150g 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 egg1 tsp vanilla extract75g dried blueberries (1/2 cup)For the icing:70g of icing sugar, sifted (1/2 cup)1 TBS plus 1 tsp heavy creampinch ground cardamom
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!
