Eat enough of these muffin tops, and you might get a muffin top! Not really, though, because these guys are actually pretty good for you. Blueberries have all sorts of great health benefits, as does oatmeal. And, perhaps best of all, there are no eggs, so there's that much less fat and cholesterol.
This is a reworking of one of my earlier recipes, the first iteration of which used both fresh and dried blueberries and had a too-cakey texture, for me at least. This time around, I dropped the dried blueberries altogether--they didn't have enough flavor and they were expensive and hard to find--in favor of fresh. (Plus, fresh blueberries were on sale at my grocery store.) I also cut back on the amount of milk, left out the eggs, added ground-up Nilla Wafers, threw in some white chocolate chips, and increased the amount of oatmeal, all of which give this version the cookielike texture I really, really wanted. Not to mention the flavor! The sweet-tart fresh blueberries contrast perfectly with the creamy, smooth sweetness of the white chocolate, and the Nilla Wafers add a great little somethin'-somethin' in the background. And, of course, a final roll in turbinado sugar gives these cookies a perfect crispy/crunchy finish. YUM!
These cookies were inspired by my dad's blueberry muffin recipe, which he adapted from the famous Jordan Marsh muffins. His muffins were loaded with fresh blueberries, were light enough so that you could eat a dozen and still want more, and had sugary, crunchy tops that were the perfect contrast to their soft, moist interiors. This recipe is for Ralphie.
Makes about 5 dozen cookies. Yes, that is a lot of cookies, but you can always freeze some of the baked and cooled cookies for future enjoyment...because you will want to enjoy them again and again and again. (To see this recipe in process, check out Picturing Blueberry Muffin Top Cookies.)
2 sticks butter
2 cups dark brown sugar
1/2 pint blueberries
1/4 cup milk
2 tablespoons white sugar
1 tablespoon vanilla
4 1/4 cups oatmeal|
1 1/2 cups ground-up Nilla Wafer cookies
1 1/2 cups flour
1 1/2 pints blueberries
1 cup white chocolate chips
1 teaspoon baking soda
1/2 teaspoon salt
- In a small saucepan, heat 1/2 pint blueberries, 1/4 cup milk, and 2 tablespoons white sugar over medium high heat. Stir with a wooden spoon, crushing the blueberries until the the mixture is smooth and evenly purple.
- Remove blueberry mixture from the heat and set aside to cool until Step 4.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- Add 1 tablespoon vanilla to the cooled blueberry mixture. Whisk together until smooth.
- Add the combined wet ingredients to the creamables. Mix together until well incorporated.
- In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
- Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Refrigerate the dough for up to an hour.
- Shape dough into balls--about 2 tablespoons each.
- Roll each cookie dough ball in turbinado sugar.
- Place the sugared dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes or until golden brown and the tops are firm to the touch. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.