I saw this recipe last month, made it, used gluten free flour, and the cookies came out tasting AMAZING, but didn’t look so great. They spread waaay out and were super crumbly. Alas, I have yet to master the art of gluten free baking.
The second time around, using all-purpose flour, however… JACKPOT.
I’m fairly certain that blueberries and white chocolate were made for one another.
This recipe comes from Broma Bakery, a blog with delicious-looking recipes and gorgeous photography.
You’ll need (makes 30 small-medium cookies):
- 1 stick butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg
- 2 tsp vanilla extract
- 1 cup plus 2 tbs all-purpose flour
- 2 tsp cornstarch
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1 cup old-fashioned oats
- 2/3 cups white chocolate chips
- 1 cup fresh blueberries
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.
In a medium bowl, whisk together the flour, cornstarch, salt, baking soda, and baking powder. Set aside.
In the bowl of a stand mixer, cream the butter and sugars together until light and fluffy. Add the egg and vanilla extract and beat for another minute or so.
Add the flour mixture and beat until just combined. Next, add the oats and white chocolate chips, beating until things are just combined.
Using a spatula, gently fold the blueberries into the cookie dough. Be very careful to not break them!
Use a small cookie scoop (mine is ~1 tbs) to scoop the dough onto the prepared cookie sheets. Leave about 2 inches between each ball of dough.
Bake for 19 minutes, or until the cookies are golden brown.
Allow them to cool on the pan for about 5 minutes before removing them to a wire rack to finish cooling completely.