Blueberry White Chocolate Cookies

It’s here – one of Hubby’s favorite times of the year – blueberry season!! We’ll be getting up bright and early tomorrow to head up north a bit to go blueberry picking. I swear Hubby eats more than he puts in the bucket, but that’s between you and me.

Blueberry White Chocolate Cookies

We’ve already been getting blueberries in our CSA box which has been awesome. Mostly, we’ve been mixing them in our yogurt for breakfast, but I wanted to bake with them too. You guys might remember that I actually don’t like raw blueberries (or cherries, or grapes). I’d much rather have those fruits in something baked.

Blueberry White Chocolate Cookies

I stumbled upon this cookie recipe and loved the idea of white chocolate and oats playing along with the blueberries in a cookie. I’ve made cookies with fresh blueberries in them before (it was a long time ago, be sure to click through to check out the pictures I took of those cookies! It’s kind of awesome to see where I started all those years ago…) I remember loving how the little berries burst in your mouth releasing their ripe juice in every bite. These cookies do the same thing and got rave reviews when I took them to a friend’s house.

Two Years Ago: Cinnamon Rolls
Three Years Ago: Homemade Vanilla Extract and Homemade Taco Seasoning
Four Years Ago: Boston Cupcake Crawl

Print Save

Blueberry White Chocolate Cookies

Yield: 2.5 dozen cookies

Ingredients:

1/2 cup butter, softened
3/4 cup sugar
1/4 cup brown sugar
1 tsp vanilla
1 egg
1 1/4 cups flour
3/4 cup rolled oats
1/8 tsp salt
1/2 tsp baking powder
1/8 tsp baking soda
1/2 tsp cinnamon
1/2 cup white chocolate chunks
1/2 cup fresh blueberries

Directions:

Preheat oven to 350F degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.

In a large bowl, cream butter and sugars together. Stir in egg and vanilla. Whip until light and fluffy.

Stir in all dry ingredients until just incorporated. Carefully stir in chocolate chunks and blueberries.

Scoop onto baking sheet and press down lightly to flatten.

Bake 7-8 minutes or until the edges are golden brown and the centers are soft, but not shiny.

Cool 5 minutes on baking sheet and then transfer to cooling rack. Serve or store in airtight container for up to 4 days.

Recipe from Lauren's Latest

    Pin It

9 Responses to “Death by chocolate (Oreo Truffles)”

  1. #
    1
    Katie — November 6, 2007 at 1:36 pm

    Wow! THey turned out great! 🙂

  2. #
    2
    Michelle — November 6, 2007 at 1:36 pm

    Oh I love the idea of using condensed milk. I was trying to figure out how I could use these for holiday tins with the need for refrigeration, and this is the answer!

  3. #
    3
    Deborah — November 6, 2007 at 6:20 pm

    I have seen these pop up on a few blogs, and I am dying to make them!!

  4. #
    4
    Elle — November 20, 2007 at 5:21 am

    Neat way to make candies from cookie…they look divine.

  5. #
    5
    Chris — November 26, 2007 at 3:22 am

    Hi! I just found that you linked to me. These truffles are always a huge hit. I am so pleased to hear you enjoyed these… Especially from a fellow Bostonian!

  6. #
    6
    s.j.simon — November 29, 2007 at 8:09 pm

    lol. did you know that chocolate was banned in switzerland for many years. read this

  7. #
    7
    Martha — December 16, 2007 at 5:23 pm

    I made batches and batches of these last year – I absolutely love the idea of the condensed milk, so they don’t have to be refrigerated. I’ll have to try that!

  8. #
    8
    Tanya — September 17, 2008 at 8:44 pm

    I can not wait to try these! I’m not so good at baking though. Can you give me a tip on how best to dip them in the chocolate? Should I put them on a spoon? Help!

  9. #
    9
    debby — September 12, 2015 at 12:32 pm

    How much 1 pack oreo?
    24 oreo or 36 oreo?
    Thank you.

Leave a Comment