While they are not at well known as the Milk Bar Compost Cookies, the Blueberry-and-Cream Cookies are popular too. Martha Stewart is a fan, so they must be good! There’s even a video of Martha making them with Christina Tosi.
Blueberries-and-Cream Cookie
Blueberries-and-Cream Cookies have a white chocolate flavor and a creamy but firm center and a crunchy edge. The cookies are on the sweet side, but I think that might have to do with the dried blueberries I bought which were sweetened.
I don’t make these often so I don’t have a ton of thoughts on them, but reviewers on the Martha Stewart website sure do. I recommend using the recipe on Martha’s site and reading all the reviews. If I make these again I’ll post the adapted version. Also, one point I used glucose instead of corn syrup because I’d read that professional bakeries use it. I don’t know how much of a difference that makes for the home cook so don’t skip the recipe because you can’t find glucose.
kitty62
Day 2: These cookies were still crisp along the edges and chewy on the inside. I liked the flavor very much on the second day, still just not sure about the taste of the blueberries….think i will try dried cherries next time. Boyfriends still loves them. They are a good breakfast cookie with coffee 😉
kitty62
For the record, my comment is based on the fact that i just finished making a batch of these cookies, lol 😉
Just wasnt into racing around town looking for glucose, so I substituted the glucose with Karo syrup(light color) and used salted butter and omitted most of the added salt, other than that I followed the recipe to the ‘T’. I tried them just slightly cooled and then totally cooled. The cookie was crispy on the edges and chewy on the inside (middle). This is exactly the way I like a cookie to be. The taste was another story. I didnt hate them, liked them better totally cooled, just not sure how much I liked them. My boyfriend absolutely loved them! So now I am curious to try them with glucose, because i did like the cookie’s texture.
Anna
Lana, thanks for trying the recipe and reporting back. Like you, I could really taste the white chocolate. It was one of the primary flavors. Just for fun, I used some of the glucose in a chocolate chip recipe. It had the same effect in the chocolate chip version. I haven’t posted it yet, though
Lana
I finished baking these earlier this morning. I had to make these cookies because they certainly were different to put together. The cookies turned out looking very similiar to the picture, and that does not happen very often for me. They are crisp on the edges and chewy in the center and I was surprised how much you could taste the white chocolate. I will probably make these again since I did buy the glucose and white chocolate but because of the extra steps would probably only bake for special occasions. They were fun to make and taste great.
Jennifer
Katrina and Anna,
Sorry, I was worried that I offended Katrina and didn’t want to make her feel bad!
I did blog for quite a while and mean to get back to it. I’ve just been swamped; I went back to school this last fall and feel like that takes all my brain power.
Jennifer
Katrina
Oh and hey, Jennifer, I just looked up your blog and didn’t know it was you. What happened to you? You used to do TWD! And you haven’t blogged for a good months! Hello? I loved your blog and hearing about your GREAT kids and such.
Katrina
Jennifer, yep, it was a joke that I knew Anna would get because I knew she feels that way. Anna is one of my favorite people to tease.
Oh, hi, Anna. 😉
And for the record, I TOTALLY agree with both of you!
Anna
Jen, I know exactly what you mean and it’s a pet peeve of mine too. That is, when people go on a recipe review site that uses star ratings and give 5 stars to something before they make it. “Oh, that looks great!” is fine and I love reading comments. But saying “Oh, that looks great” and then rating it 5 stars when you haven’t actually tried it is really annoying for people who use stars as a measure of how well a recipe worked. Anyway, Katrina’s just joking with you ;).
Jennifer
Katrina,
Oh, I don’t mean comments here! I just mean the comments on recipe sites. On blogs there’s way more lee-way, but when I look at the comments at allrecipes, or recipezaar, or Martha Stewart’s website (where it’s just a recipe and not a story about a recipe, if you know what I mean…) it’s just frustrating when the commenters rate a recipe poorly that they haven’t made.
Jennifer
Sue
This makes me think that you were closer to the compost cookie than you thought. It looks like they do make ingredients to put in the cookies. I vaguely recall you being a little discouraged about having to make stuff to put in them.
Katrina
I was just going to stop and say they look great and how fun for you to find all those ingredients and make them. That’s all I was going to say, but now after reading Jennifer’s comment, I’m not going to say it. 😉
Jennifer
I read the comments (at M. Stewart’s site) about the blueberry and cream cookies. Maybe I am just picky, but I hate it when people leave comments that HAVEN’T made (or even tasted) the recipe. That recipe seems to have a lot of comments about how the recipe looks like “a lot of work.” How is that a helpful comment? I think it’s one thing if someone MAKES the recipe and says it wasn’t worth the work, that I can totally get, but to diss a recipe based upon conjecture is just wrong.
Barbara
Sorry you can’t get the compost cookies right- they sound wonderful.
I haven’t made the Blueberry and Cream cookies, but I will! They look lovely.
gloria
Just the name of these cookies makes my mouth water!
Anna
LOL. Ari, that was pretty much the consensus on the Martha Stewart site.
Cheryl
Look great, but those compost cookies sound amazing!
Ari
Just my opinion; the words “compost” and “glucose” do not belong in a cookie recipe!
Anna
Emily, it did make them chewy but they also seemed really stiff and more candy-like in the center. I’m not sure what the milk crunch did besides add flavor and it really didn’t dissolve into the dough that much. The little speckles are the milk crunch. But I liked what the glucose did to the dough. I might try using it in place of corn syrup somewhere. Glucose is also supposed to help the cookies stay fresh.
Emily
Ah, chewiness.
Emily
I saw those cookies at Milk Bar and didn’t try them! I’m so disappointed in myself. These look great. I’m watching the video right now. What does glucose do to a cookie? I’m curious. Maybe she’ll explain in the video.