I set out to make Cherry Chocolate Chip cookies but discovered a cache of dried blueberries in my pantry–temptation. Yes, I bypassed the dried cherries, which turned out to be a good move. Another good move was cutting back on the flour so I could toss in a bit of oatmeal (love oatmeal cookies). The result: one of those rare cookies that tastes terrific hot, warm, or cold. To wit, had I not foreseen their popularity and stashed half in the fridge for lunches this week, there might not be any left. Score!

3/4  cup unsalted butter, room temperature

1-1/4 cup granulated white sugar

2 eggs

2 tbsp milk

2 tsp vanilla extract

1 tsp baking soda

1/2 tsp fine sea salt

1-1/4 cups old-fashioned oats

2-1/2 cups all-purpose flour

1 cup whole dried blueberries

3/4 cup mini semi-sweet chocolate chips

1) Preheat oven to 325 degrees

2) In large mixing bowl, using an electric mixer, beat butter and sugar on medium-high speed until light and fluffy; on medium-low speed, add eggs, milk, vanilla extract, baking soda, and salt; mix until combined

3) On low speed, add oats; gradually add flour and mix until just combined

4) Stir blueberries and chocolate chips into cookie dough

5) Drop cookie dough by overly generous tablespoonfuls onto non-stick cookie sheet; bake 14-16 minutes until cookies begin to go gold; remove from oven and cool 5 minutes on cookie sheets; transfer to wire racks; enjoy hot, warm, or cold

Makes: 36 palm-sized cookies (that would be my girlie palm, not senior’s)


Our family leans heavily toward oatmeal-raisin cookies. However, I do mix things up by baking a batch of chocolate chip cookies from time to time. This recipe soars above others due to the browned butter that gives the cookies a distinctive caramel bite. To increase the pleasure of that experience, I went light on the chocolate chips (though you can always add more). “Heavenly,” says Junior Too (he who has been known to wrinkle his nose at chocolate).

Brown Butter Chocolate Chip Cookies

1/2 cup salted butter, room temperature

1/2 cup unsalted butter, room temperature

1-1/4 cup granulated white sugar

1/4 cup brown sugar

1/2 tsp pure vanilla extract

2 eggs

1 tsp sea salt

1 tsp baking soda

2 cups all-purpose flour

3/4 cup semi-sweet chocolate chips

1) Preheat oven to 350 degrees; lightly oil cookie sheet (I used butter wrappers)

2) In a non-stick skillet over medium heat, melt 1/2 cup salted butter, stirring often; when foam starts to disperse and butter is a light brown color, remove from heat; pour into large heat-safe mixing bowl and stir 1/2 cup unsalted butter into browned butter; when unsalted butter melts, stir in both sugars and vanilla until just combined

3) In small bowl, lightly beat eggs; stir beaten eggs into butter-sugar mixture, followed by sea salt and baking soda; gradually stir in flour (don’t overmix); stir chocolate chips into cookie dough

4) Drop dough by tablespoonfuls onto cookie sheet, 2-3 inches apart; bake in oven 9-10 minutes until lightly golden; remove from oven, let cool 1-2 minutes, and transfer to a wire rack; enjoy with a nice glass of milk

Makes: about 3 dozen