Recipe: Blueberry muffin-inspired cookies

4 Feb

These blueberry-flavored treats came from an idea to make a different, new-to-me cookie each week. This time around, it’s blueberry-juice-infused Craisins (didn’t know they made these), toasted pecans, semi-sweet chips, white chocolate chunks and quick-cooking oats. They’re chewy, filling, and taste like an extra-guilty breakfast pastry.

Eventually, coming up with new ingredient combinations to put in a standard chocolate-chip cookie recipe will become more challenging. I don’t see that happening for a while.

Read on for the recipe.

Blueberry muffin-inspired cookies:

1 cup shortening

1 cup brown sugar

1/2 sugar

2 eggs

1 tsp vanilla

1 tsp salt

2 1/4 cups flour

1 tsp baking soda

3/4 tsp cornstarch

Splash milk, or a couple of tablespoons of yogurt

2 cups quick-cooking oats

1 cup chopped white chocolate

1 cup semi-sweet chips

1 cup roughly chopped toasted pecans

1 cup blueberry juice-infused Craisins

1) Cream the shortening and sugars. Incorporate eggs, vanilla and salt.

2) In a separate bowl, mix flour, baking soda and cornstarch. Add to the egg and shortening mixture until fully incorporated.

3) Add a splash of milk, or a couple of small scoops of plain or vanilla yogurt. Stir in the oats until uniform. Fold in white chocolate, semi-sweet chips, pecans and blueberry Craisins.

4) Pack dough into an ice cream scoop, and turn onto a parchment-lined cookie sheet.

5) Bake at 350 degrees for 6 minutes, turn, bake for 5 more minutes, remove and cool for 10 minutes. Finish cooling on a wire rack.



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