I’m a huge fan of blueberries and white chocolate. Remember the White Chocolate Blueberry Fudge? A few weeks ago we had a “Cookie Sunday” at church. Basically one Sunday school class brings in cookies and pastries and then everyone comes in to share! How cool is that? Cookies before lunch! ;oP
I knew I wanted to make a gluten free alternative for Jamison so I whipped up a batch of gluten free peanut butter cookies, but I wanted to do something completely different for the other cookies we would take. I also ended up sending a couple of loaves of banana bread too.
For a while I tossed around a white chocolate/macadamia nut/key lime combo, but decided that wasn’t the way I wanted to go. I also thought about doing some sort of cookie bar, but decided I didn’t want to go that route either. I finally got the idea to put some dried blueberries into the cookie batter as you would a raisin and these lovely little gems were born! If you like white chocolate and blueberries then this is the cookie for you!
What You’ll Need:
2 sticks of butter, softened
1 cup of organic cane sugar
1 cup of natural brown sugar
1 teaspoon of baking soda
1 teaspoon of sea salt
3 cups of unbleached all purpose flour
1 – 11 ounce bag of white chocolate chips
2 cups of dried blueberries
Mix together butter, organic cane sugar, brown sugar and eggs until creamy. Add baking soda and salt and mix until just incorporated. Slowly add flour and mix until dough forms. Stir in white chocolate chips and blueberries and chill dough for at least 4 hours.
Preheat oven to 350 F.
Place scoops of dough onto a baking sheet that has been lined with a silicone baking sheet or parchment paper. Your scoops should be roughly 1 tablespoon per scoop. Bake for 8-10 minutes or until cookies are slightly golden. Remove from oven and let cool on pan for 3-4 minutes and then place cookies on a rack to cool completely. Repeat until you run out of dough.
(Note: When you are not scooping the dough place it back in the fridge so the butter won’t get too warm. Cookies with butter bake better when the dough is completely chilled.)
Makes 4 1/2 to 5 dozen cookies.
Notes: You could use dried cherries or goji berries in place of the blueberries if you liked. Or a mix of dried fruit would be good as well.