Fresh Blueberry Cookies

Brown Sugar Blueberry Cookies

Sometimes my minds seems to take off a million miles a minute with ideas, questions, curiosity and just plain 'ol nonsense. Late night web-surfing does wonders for a mind like mine. Especially the other night when I really wanted to make something with my blueberries but not the usual muffins, scones or coffee cake/sour cream cake/what-ever cake. Hmmmm. What if I type in 'blueberry cookies'? And voila!

I found this lovely recipe at How Sweet It Is. I tweaked it just a little bit. Sometimes it helps to read comments made by others. Seems there was a problem with these cookies spreading out when baked. So I skipped the refrigeration step. And I only went with the 1 tablespoon of milk to avoid a wet dough that may not spread.

Ingredients:
1 stick of butter, room temperature
3/4 cup packed, light brown sugar
1 extra large egg
1 teaspoon vanilla extract
1 3/4 cups flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 tablespoon milk
1 cup fresh blueberries

The Steps:
Preheat oven to 375 degrees.
Beat butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combined, about 2 minutes. Stir in flour, baking powder, salt and cinnamon with the mixer on low speed. Mix until dough comes together. Add in milk. Fold in blueberries gently with a spatula. It's okay if they break a bit.
Form 1 1/2" balls or use an ice cream scoop and place on ungreased cookie sheet. Bake at 375 for 10-12 minutes. Transfer to wire rack and let cool completely - if you can : )

These are super yummy. No seriously they are. Sophia said so. : ) The brown sugar and cinnamon give the cookies a nice Snickerdoodle-ish taste. And the blueberries break down nicely into a preserve like texture. Next time, I think I will roll the dough balls in a little bit of cinnamon sugar before baking just to add a little sweet crunch.

Now a couple photos of my personal taste testers approval: