Red White and Blueberry Cookies

I’ve been somewhat fixated on Midge’s cookies this morning. I liked them the way they were, but Carol’s idea of making them “Red White and Blue” inspired me to try them again with a slightly different dough.

Here’s the second version. These are slightly less sweet and a bit thicker than the others. The cranberries are a nice addition and overall, the cookie is great. This batch only yields 24 cookies.

Red White and Blue

Red White and Blueberry Cookies
 
Prep time
Cook time
Total time
 
An easy drop cookie with dried blueberries, cranberries and white chocolate.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 24
Ingredients
  • 1 1/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder (try with 3/4 tsp. as noted)
  • 1/4 teaspoon salt
  • 9 tablespoons butter — softened
  • 1/2 cup light brown sugar, packed
  • 1 tablespoon granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup dried blueberries
  • 1/4 cup dried cranberries
  • 3 ounces white chocolate — cut into chunks
Instructions
  1. Preheat oven to 350 degrees F. Have ready two ungreased cookie sheets.
  2. In a medium size bowl, mix together flour, baking powder and salt.
  3. In a second bowl cream butter and both sugars. Add egg and vanilla and beat for 30 seconds.
  4. Add flour mixture and stir with a mixing spoon until well mixed. Stir in all dried berries and white chocolate, then drop by rounded teaspoonfuls onto ungreased cookie sheets.
  5. Bake for 12-13 minutes. Cool on cookie sheet for 2 minutes, transfer to a wire rack to finish cooling.

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Comments

  1. says

    a few years ago when my Wal-Mart still had a snack bar they baked and sold cookies they had one like this around the 4th of July. They were so good! The brand of the cookie was Otis Spunkmeyer.

  2. knicole says

    Yes the Otis ones are spectacular. This receipe although taste very close to that of Otis it failed to turn out so well. Had to increase heat. Decrease baking powder too. Second batch turned out much better. Cookie should be chewy this way instead of running all over the cookie sheet and hard and crunchy.

  3. says

    Knicole, thanks for the tip on increasing the baking powder. I think you are right in that this recipe has too much. Next time, I will try it with 3/4 teaspoon.

    About the heat, that usually varies oven to oven, but I am going to stick with 350 F.

  4. says

    Thanks for the review, Kara! I need to put this recipe in a special printable form, so I’m glad you brought it to my attention.

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