It’s funny how many times I think I’ve come up with my own original recipe for something, only to do an internet search to see many other people have already done it! Oh well. It sort of makes me think of this song:
So find something that you like and just do it. Even though I saw a ton of cookies with blueberries in it, I’ve made this one my own. Sort of. There are still a few cookies that have one or the other. I’m sure it’s not unique, but the few additions to me are worth it.
I added rice cereal (Kellogg’s Rice Krispies), and also decided to oven-dry the blueberries beforehand. Not too different, but both add qualities I like to see in cookies. The rice cereal adds a nice crispiness to it that I like. The dried blueberries are not as fluid-filled, but also more tart and intense in flavor.
The recipe is fairly straightforward. Hope you enjoy.
Blueberry Crisp Cookies
1 and 1/2 cup all-purpose flour
1 and 1/2 teaspoon baking soda
1/2 teaspoon salt
2 Tablespoon nonfat dry milk powder. optional
1/4 teaspoon cinnamon, or to taste. optional
1/2 cup butter
1 cup sugar
1 teaspoon vanilla
2 cups rice cereal (Kellogg’s Rice Krispies)
2 cups blueberries (1 and 1/2 cup blueberries after oven-drying, see here for recipe.)
Preheat oven to 350 degrees F. Sift the first five ingredients into a bowl and stir with a whisk. Set aside.
Cream the butter and sugar, until light and fluffy. Add the vanilla and egg and beat until blended thoroughly. Add the flour in two batches and stir with a rubber spatula until incorporated. Add the rice cereal and blueberries and carefully fold into the dough.
Using a rounded tablespoon, or small ice-cream scoop (or whatever size you want), arrange on a parchment lined baking sheet and leave about 2-inches between each cookie. Bake for 12 minutes. Ovens vary, so maybe 10-14 minutes. Remove from oven and let sit in pan for a minute or so before transferring to a wire rack. This recipe makes about 3 and 1/2 dozen, if using tablespoon for each cookie.
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