Intro: Salted Blueberry Cookies
Several months ago my sister-in-law sent a package with two kinds of cookies among other various things. I took one look at the label on the blueberry cookies and tossed them aside. She is a very talented baker so I'm not sure what I was thinking but I had no interest in eating a blueberry cookie.
Besides blueberries only belong in muffins, cakes and scones right? Wrong!
A while later when I was hungry for a snack I finally took a bite of one of the cookies and had to use extreme willpower not to eat the entire package before my family got home. Why? Because they were salted - that's why! The flavor was completely unexpected and addicting.
I never did ask for the recipe or ask if the salt was intentional (or if she just accidentally added too much) but since I could not stop thinking about them this is my take on salted blueberry cookies. They have that sweet and salty combination of a trail mix secretly hiding in cookie form! They are delicious!
Step 1: Make Dough
Salted Blueberry Cookies
6 T. Butter
1/4 c. Brown sugar
3/4 c. Sugar
1 t. Vanilla extract
1 c. Flour
1/2 t. Baking powder
1/2 t. Baking soda
1 t. Sea salt (not table salt), plus more for sprinkling
1/2 c. Quick oats
3/4 c. Dried blueberries
1/4 c. White chocolate chips, optional
In the bowl of a stand mixer fitted with paddle attachment cream butter and sugars. Add vanilla and egg and continue beating until well incorporated.
Sift in flour, baking soda, baking powder and sea salt. Mix until just combined scraping down sides as necessary.
Mix in oats and blueberries.
Step 2: Form and Bake
Preheat oven to 350 degrees F.
Using a one inch cookie scoop arrange dough on a parchment lined baking sheet. Slightly flatten and sprinkle the tops with sea salt.
Bake 8-10 minutes. Eight minutes is perfect in my oven to get a perfectly soft and chewy cookie.
Remove cookies from oven and allow to cool on a wire rack.
***Sea salt is important in this cookie application in order to provide the best salty flavor. Sea salt packs more of a salty punch than regular table salt.
Step 3: Drizzle With White Chocolate
In a microwave safe container melt 1/4 cup of white chocolate chips. Use 30 second increments until chocolate is smooth and melted.
Pour chocolate into a plastic sandwich bag (or piping bag) and cut a small corner off.
Drizzle cooled cookies as much or as little as you like with the chocolate. The chocolate doesn't provide a ton of flavor it just fancies them up for a nice presentation!
Makes approximately 2 dozen cookies.