XXX Blueberry Cookies

Why did I call these guys XXX? Simple...because I use three forms of blueberries: fresh, dried, and cooked. And because they taste so good it's obscene.

If you liked my XXX Cranberry Cookies, you'll love these. The two recipes are almost the same, but I've made a few adjustments to highlight the delicate flavor of the blueberries, namely swapping out orange juice and zest with lemon juice and zest and upping the amount of dehydrated fruit. (Oh...and you can feel good about eating these because they're eggless.)

The blueberries cooked with lemon juice and zest have a fresh, bright flavor that's the perfect background for the sweetness of the fresh and dried blueberries. The white chocolate chips provide richness, and the ground-up Nilla Wafers lend a light vanilla-y note. A final roll in turbinado sugar before baking gives the cookies a crunchy exterior that contrasts with the moist, chewy interior.

Makes 3 dozen cookies. (To see this recipe in process, check out Picturing XXX Blueberry Cookies.)

Creamables	1 stick butter 1 cup dark brown sugar
Wet Ingredients	1/2 cup sliced fresh blueberries 3 tablespoons milk 1 tablespoon lemon juice 1 tablespoon white sugar 1 1/2 teaspoons vanilla 1 teaspoon lemon zest
Dry Ingredients	2 cups oatmeal 1 cup finely ground Nilla Wafer cookies 3/4 cup flour 3/4 cup dried blueberries 1/2 cup sliced fresh blueberries 1/2 cup white chocolate chips 1/2 teaspoon baking soda 1/4 teaspoon salt
Topping	turbinado sugar

1. In a small saucepan, heat blueberries, milk, lemon juice, lemon zest, and white sugar over medium high heat. Stir with a wooden spoon, crushing the blueberries until the the mixture is smooth and evenly red.
2. Remove blueberry mixture from the heat and set aside to cool until Step 5.
3. Preheat oven to 350º.
4. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
5. Add vanilla to the cooled blueberry mixture. Whisk together until smooth.
6. Add the combined wet ingredients to the creamables. Mix together until well incorporated.
7. In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
8. Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
9. Shape dough into balls--about 2 tablespoons each.
10. Roll each cookie dough ball in turbinado sugar.
    
11. Place the sugared dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
12. 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.

Comments

[Em]

Made these last night. And they just kept jumping into my mouth so I ate about 15 of them, no joke. Very tasty. Just ate another one now, and I think they're even better the next day.

[Amelia]

You're right Greg, these are amazingly obscenely good!! Did a little blog about it today. Super happy I made these /=D

[kim]

Thank you again for another wonderful recipe. Here is my link to it!
http://kimddavidson.wordpress.com/2010/08/15/triple-blueberry-cookies/