Another day, another craving for a giant cookie… This time I decided on white chocolate and blueberry since that is a classic combination that works so well. Using fresh fruit gives it a lovely flavour but you could also use dried blueberries.
I used the same basic recipe as in the chocolate chip and sultana giant cookie here but this time halved it and added a broken up milky bar owl (not stolen from my children honest) to the mix.
I then pressed it into the slow cooker pot on top of the grease proof paper, and next scattered some blueberries on top, pushing them down into the dough. I finished it off by adding the remaining white chocolate on top of the cookie.
This was cooked for three hours on low then left to cool overnight.