We snaked through the store nibbling on fruit and English Cheddar until we settled our sites on the bakery. One 10-grain bread and two cookies later we were sitting outside enjoying the unseasonably cooler air.
E ate a Chocolate Chunk Cookie and I was tempted by the Blueberry and Cream Cookie. I knew I had to try making them at home, the flavors are something not seen often in cookies and are perfect for the summer potlucks and picnics that lie ahead. I must admit I had success the first round of recipe testing. They were delicious and a big hit with the two crowds I shared them with Memorial Day weekend. Score!
|cookies so good we keep the remnants on our face|
makes 4 dozen
2 1/4 cups all purpose flour
1/2 teaspoon baking soda
2 sticks butter, softened
1/2 cup granulated sugar
1 cup light brown sugar, packed
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
3/4 cup dried blueberries
1 1/4 cup white chocolate chips
- Preheat oven to 350 degrees. Line cookie sheet with parchment. In a small bowl, sift the flour, salt, and baking soda; set aside. In a bowl of an electric mixer fitted with a paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low and add vanilla and eggs. Beat until well mixed., about 1 minute. Add flour mixture; mix until just combined. Stir in the blueberries and white chocolate chips.
- Using a cookie scoop, drop scoopfuls onto parchment lined baking sheets, spacing 2 inches apart.
- Bake cookies for 10-12 minutes, until the edges are golden brown. Cool on baking pan for 2 minutes before transferring cookies to a wire cooling rack.