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. 
I’ve been wanting to try these for a long time! They look delicious!
Oh, thank you for posting these… I know I could have just googled it but I was planning on looking up the recipe today because I think I’m gonna try them this weekend for lunch snacks next week!
They look so yummy!
This looks great and it’s a recipe I have yet to try!
Those are the perfect dunkable treats! They are so cute and look yummy too!
Great job on the oreos…They look delish, I’ll have to try them. Deb and hubby are enroute to Pioneer Woman’s ranch, if you didn’t already know. Keep up with her antics over the weekend!
Home made OREO’S I am impressed. They look perfect.
I made these a few days ago, too! I made Oreo cupcakes with them the next day. They were very yummy and quick to make!
I’m going to take the vegan approach to your recipe tonight, but I noticed you don’t have round cookie cutters. If you’re ever in need of an impromptu cutter (e.g. for biscuits), any round, empty shape will work. In fact, the other day, I made window cookies using a mug and a pill cap. No one was the wiser.
Excited to try the recipe – especially since I don’t have to cut anything. Thanks!
Thanks for sharing these with me! I’ll have to give this filling a whirl for my Oreo loving husband! 🙂