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.
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.
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
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
What a gorgeous chocolate!! I adore deep chocolate ice creams.
beantownbaker — May 31st, 2013 @ 10:07 am
You would definitely love this then. It’s so rich and chocolatey!
I just got an ice cream maker and cannot wait to start trying it out… this looks a bit above my skill level, but a good thing to work towards!
beantownbaker — May 31st, 2013 @ 10:08 am
I completely understand wanting to start out with an easier recipe. Sorbets are really easy. No cooking necessary for most sorbet recipes. But def keep this one in the back of your mind for when you feel more confident!
I made this dark chocolate ice cream last year, and it is definitely the best chocolate ice cream I’ve ever had. The 5-day wait time is pure torture, but it’s completely worth it. So glad you enjoyed this as much as I did!
beantownbaker — May 31st, 2013 @ 10:07 am
I agree, it was complete torture, especially after taking a taste after it had processed in the machine…
A rich, deep chocolate ice cream is worth the wait! It’s so hard to find a recipe for the decadent chocolate ice I desire, this recipe has moved to the top of my to-do list!
You can tell just by looking at this how rich and awesome it is!!
beantownbaker — June 7th, 2013 @ 8:52 am
It’s seriously difficult to scoop it’s so thick!
wowza, this certainly tell how rich and decadent it is!! i’m appreciating more and more those things that I only need a spoonful of to satisfy 😉
beantownbaker — June 7th, 2013 @ 8:53 am
This is definitely one of those things. I love chocolate but could only handle one small scoop at a time.
Who isn’t a fan of chocolate?! This looks amazing 🙂
I would love to try this recipe. I am wondering why you used coconut milk, and I’m assuming full fat coconut milk?
beantownbaker — June 16th, 2013 @ 7:47 pm
i use coconut milk because I’m lactose intolerant so I can’t use cow’s milk or heavy cream. If you want to use those dairy products, follow the instructions in the original recipe. And yes, I use full fat coconut milk.