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. 
Peanut butter and chocolate is my most favorite combination ever! I’m so happy you love your kitchen and it’s really sweet of you to bake for your designer. Homemade treats are such a delicious way to say thank you:)
Oh wow – these look like the best brownies ever. Beautiful!
Amazing looking brownies!
Does your designer sign on for small projects? We’re looking to add some backsplash. The area behind the sink and stove is just so plain.
Megan, Our designer works at Home Depot in the kitchen department. So I think she only does projects where you order cabinets/countertops from Home Depot…
We start kitchen destruction at the end of the week! I’m so excited!! Great idea about the counter on top of the radiator!! I’d be totally excited is someone showed up to my work with those brownies 🙂
Ahhhhhhhhhhhhh!! those look sooooooo good!!
Oddly enough I don’t like chocolate or PB on their own but together it’s a whole other story! LOVE it so this is right up my alley.
~ingrid
Yours look great! I am glad you liked them. I was very pleasantly surprised when I tried this for the first time. (And fantastic pictures!)
Can’t wait to try the recipe- thanks! When do we get to see pics of the new (finished) kitchen? 🙂
Peanut butter and brownies! What could be better?
These look phenomenal, what an awesome way to spice up some brownies!
Yum, these look fabulous!
Those look Heavenly!
MMMMM I could seriously go for a whole plate full of those right now!!