in which the impossible happened

January 22, 2014 § Leave a comment

The following is a list of foods that exist:

Blueberry muffins.

Blueberry pancakes.

Blueberry pie.

Blueberry pop tarts.

The following is a list of foods that don’t really exist:

Blueberry cookies.

Why does nobody ever make blueberry cookies?? One of life’s greatest unanswered questions. Actually, the answer is probably that the blueberries are too mushy so the cookie would fall apart. Poor planning on nature’s part.

The thought of using blueberries as a cookie mix-in never occurred to me, until one of my friends challenged me to make him blueberry cookies for his birthday. I imagined a lump of soggy blue dough, but he insisted that it would taste like “a crunchy blueberry muffin top!”

So I relented. And I’m very glad I did.

Processed with VSCOcam with f2 preset

Crunchy muffin top? Not quite, but they do put these guys to shame.

I never have any idea when different fruits are in season, except that citrus is good in the winter and peaches in early fall. I’m pretty sure blueberries are a summer fruit, but this whopping $6.99 pack I picked up at Giant defied the laws of nature. They were splendid.

These cookies are best enjoyed on the day they’re made. Mine were crispy and held together on the first day, but by the time I got them to my friend they were a bit crumbly and started falling apart. Luckily, he still loved them, as did the people who stole some when he wasn’t looking =)

In order to avoid a crumbly mess however, I would recommend arranging the balls of dough so that the blueberries are concentrated on the top. That way the bottom of the cookie bakes into a solid base.

Since these cookies contain fruit, feel free to enjoy as a nutritious and well-balanced breakfast if you so desire.

Blueberry Oatmeal Cookies

Recipe:

(adapted from Babble)

1/4 cup butter, softened
1/4 cup canola oil
1 cup packed brown sugar
1 large egg
1 tsp. vanilla
1 cup all-purpose flour
1 1/2 cups old-fashioned oats
1 tsp. baking soda
1/4 tsp. salt
1 cup (or so) fresh blueberries

Preheat the oven to 350°F. In a large bowl beat the butter, oil and brown sugar until creamy; beat in the egg and vanilla.

Add the flour, oats, baking soda and salt and stir until almost combined; add the blueberries and stir just until blended. Drop large blobs on a baking sheet lined with parchment paper and bake for about 15 minutes, until set around the edges but still soft in the middle.

Makes 1 1/2-2 dozen cookies.

 

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