Blueberry White Chocolate Chip Cookies
Cookies are without a doubt, one of THE most satisfying things in life. As a self-proclaimed cookie enthusiast, it's easily my favorite dessert to bake! I'm happy to report these Blueberry White Chocolate Cookies check all the boxes with sweet, slightly tangy blueberries, gooey white chocolate chips, hearty, chewy oatmeal and just a pinch of flaky sea salt to round it all out. Super simple and a delicious treat to share...or not ;)
Ingredients (Makes about 28 cookies):
2 sticks of butter, (1.5 lb)
3/4 cup light brown sugar
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
1 3/4 cup all purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/4 cup old fashioned oats (I like Bob's Red Mill)
5 oz dried blueberries
12 oz white chocolate chips
Pinch of flaky sea salt (I like Maldon)
Preheat the oven to 375 F and line 2 sheet pans with parchment paper.
Add butter and both sugars to your mixer with a paddle attachment and mix on medium-high for about 3 minutes, scraping down the bowl with a rubber spatula half way through.
On low speed, add the vanilla then the eggs, one at a time and scrape down the bowl again.
In a separate bowl, combine the flour, baking soda, salt and oats and mix until well combined. With the mixer on low, slowly add the flour mixture to the butter and sugar, taking care not to overwork the dough.
With the mixer on low, stir in the white chocolate chips and dried blueberries until the dough is well mixed, should be no more than 1 minute.
With an ice cream scoop, scoop balls of dough onto the parchment lined sheet pans, about 9 cookies per sheet pan. Sprinkle each cookie with flaky sea salt.
Bake for 10-12 minutes, until the edges are nicely browned. Let them cool for at least 10 minutes and enjoy!
* Note: You can also reserve and freeze 1/2 of the dough. This is what I do with most cookie doughs I make, so you're set in case of unexpected guests or a sweet tooth emergency. Trust me on this one!