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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Uses dried blueberries with the option (although I really consider it more of an essential) for adding fresh or frozen berries. If you do add frozen berries, add them STILL FROZEN and add two minutes of baking time. Ingredients:
1 cup butter, softened |
1/2 cup sugar |
1/2 cup brown sugar |
1 teaspoon vanilla |
2 eggs, room temperature |
2 1/4 cups unbleached flour |
1/2 teaspoon baking soda |
1/4 teaspoon kosher salt |
1/2 cup dried blueberries |
3/4 cup blueberries (optional) |
Directions:
1. Preheat oven to 350 degrees.
2. Combine flour, salt and baking soda. Set aside.
3. Cream together butter and sugar until light and fluffy. Add vanilla and mix well.
4. Add the eggs-minus the shells-one at a time, beating well after each egg.
5. Gradually beat in flour mixture, scraping sides of bowl with a spatula until all is thoroughly mixed.
6. Add dried blueberries and mix well. Gently fold in the fresh or frozen berries. You want to try to prevent mashing them and making weird purple cookies.
7. Drop by well-rounded tablespoons on an ungreased cookie sheets.
8. Bake on middle rack of oven for 8-12 minutes at 350 degrees. !0 minutes is usually good.
9. Cool on baking racks.
10. Store loosely covered. Due to the juicy fresh/frozen berries, these don't keep well, so find friends to share with!
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