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)
