Hello! Happy Tuesday!
How’s everyone doing? I have been feeling like zombie as I have started graveyard shift. Waking up at 2 AM for work is so senseless. Idk why people do this 🤣 Money, money, money. Bills, food, and want things, are not free. That’s why. By 3 AM I am at work already. Not fun at all 🤣
While yes, waking up at 2 AM is almost like daily occurrence for me, it’s a differ case when you have to actually get up, get ready for work, and really be working in such early morning. Yikes!
Maybe it would feel differ if only the pay was good, though 🤣🤣🤣🤣 Yep. Idk why am doing this for a mere dollar and cents. So stewpeeeddd 🤣✌️🤣✌️
Anyhoo!
For today’s recipe share, it is Soft Blueberry Cookies. My boys call them as muffin tops 😊
1/3 c frozen blueberries
1/3 c unsalted butter
1/4 c (not full) sugar
1/4 c packed dark brown sugar
1 egg
1 tsp vanilla essence
1 1/4 c flour
1/2 tsp BP
A tiny pinch of salt
Half bag of white chocolate chips (150 g)
2 heaping tbsp rice flour (optional)
My frozen blueberries, whatever brand I get, often with ice chunks. Most likely sugary juice from the blueberries (watch the vlog to see). For this soft cookies, I did not remove those ice (unlike when I make muffins or scones). I incorporated it into part of the ingredients.
Mix flour, BP, salt in a bowl, set aside
Melt frozen blueberries for 30-40 seconds in microwave, then press with spoon, kinda mashing them. Let stand for a second or two, stir in an egg to combine, set aside
In a bowl, cream butter and sugar, then pour in blueberries, beat for a minute, then add in flour mixture a little at time, until completely combined.
Mix in white choc chips.
Scoop dough per large tablespoon or use ice cream scooper, drop dough onto rice flour, coat evenly, then place in nonstick cookie sheet.
Bake on preheated 350 F (cookie setting), and bake for 10-12 mins. Cool on pan for 1-2 mins, then move them to cooling rack.
The fresh cookies will have a crisp outer edges but overall soft cookies. At room temperature and/or the following day, taste better but lose their crisp edges.
Enjoy 😊
Soft Blueberry & White Chocolate Chip Cookies
Ingredients
- 1/3 c frozen blueberries
- 1/3 c unsalted butter
- 1/4 c not full sugar
- 1/4 c packed dark brown sugar
- 1 egg
- 1 tsp vanilla essence
- 1 1/4 c flour
- 1/2 tsp BP
- A tiny pinch of salt
- Half bag of white chocolate chips 150 g
- 2 heaping tbsp rice flour optional
Instructions
- My frozen blueberries, whatever brand I get, often with ice chunks. Most likely sugary juice from the blueberries (watch the vlog to see). For this soft cookies, I did not remove those ice (unlike when I make muffins or scones). I incorporated it into part of the ingredients.
- Mix flour, BP, salt in a bowl, set aside
- Melt frozen blueberries for 30-40 seconds in microwave, then press with spoon, kinda mashing them. Let stand for a second or two, stir in an egg to combine, set aside
- In a bowl, cream butter and sugar, then pour in blueberries, beat for a minute, then add in flour mixture a little at time, until completely combined.
- Mix in white choc chips.
- Scoop dough per large tablespoon or use ice cream scooper, drop dough onto rice flour, coat evenly, then place in nonstick cookie sheet.
- Bake on preheated 350 F (cookie setting), and bake for 10-12 mins. Cool on pan for 1-2 mins, then move them to cooling rack.
