I don’t know about you but it is (as I am writing this) September the 10 2014 and 100° F. – yep, 100… so maybe you can see why I’m not dropping everything summer quite yet – but don’t worry all things spice, pumpkin and fall will come soon – even though I may be sweating while enjoying it…
A couple of weeks ago while at Central Market (that store my friends, is a dangerous place…) my mom got a blueberry cookie. You may be thinking about the same thing I was: interesting.
But as we were checking out, the cashier remarked on how good they were, so my interest peaked a little. In the car my mom and sister tried it and then encouraged me to try some as well. Still a bit apprehensive at the thought of a blueberry and white chocolate chip cookie, I tried it. You know what? It was good! and not only good but really good!
So you know what that means… a copycat will be attempted at home.
While these aren’t exactly the same – I’m going to have to do some more experimentation in the future – they were good enough (plus I was eager to let you in on the party) that I am now going to share the recipe for my attempt at replicating Blueberry and White Chocolate cookies.
What I like about this particular cookie is that it is good for transitioning between seasons (summer and fall). The blueberries provide you that last taste of summer while the nutmeg is the beckoning of fall around the corner.
I am not a big white chocolate fan or a fan of any cookie that ventures too far from chocolate, but these are so good that I think just about anybody would like them.
My youngest niece was over on the day when I made them, so she was actually my first taste tester. I gave one to her and waited in eager anticipation for her reaction. She took one bite and said: ”mmm… this is a tasty cookie!”
So there you have it – if my niece likes them, then anyone is bound to like them! ;)
A cookie that’s spiced up (no pun intended) with the addition of nutmeg, blueberries and white chocolate. The perfect cookie for the changing of seasons!
- 1/2 C. butter
- 1/3 C. + 1 tablespoon granulated sugar
- 1/3 C. brown sugar light or dark, packed
- 1/2 tsp. salt
- 1 tsp. vanilla
- 1/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/8 - 1/4 depending on how strong you want your nutmeg flavor nutmeg
- 1 large egg
- 1 1/2 cups unbleached all-purpose flour
- 2 tbsp. milk
- slightly less than 1 C. fresh blueberries
- 3/4 C. white chocolate chips
Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment paper.
In a large bowl, beat together the butter, sugars, salt, vanilla, baking soda, baking powder, and nutmeg until well combined.
Add the egg, beating until smooth. Scrape the sides of the bowl, and beat again until smooth.
Add the flour, mixing it in completely.
Beat in the milk.
Gently fold in white chocolate chips and blueberries.
Drop the cookies by the tablespoonful (actually about 2 measuring tablespoons) onto prepared baking sheets, spacing them 2" apart.
Bake for 14 to 16 minutes, or until they're a light golden brown, and a bit darker around the edges.
Remove from the oven, and cool right on the baking sheets.