Coffee and a Book Chick

This is my first time participating in Beth Fish Reads' weekly meme and I'm so excited to share this one with you. I was in the mood to make something with blueberries for my husband's co-worker as a thank you to her and her husband for hosting a party and I stumbled upon this recipe at The Travel Bite. (I don't have a lot of cookbooks for some reason, so I normally just jump online.) My goal is to be much more creative in 2012 so being more in the kitchen are on the list, along with scrapbooking and journaling. I used to do all of this years ago, but work has pulled me away from most of that. So, these Blueberry & White Chocolate Chip Cookies looked like they might just do the job.

And. They. DID.

Oh, my goodness. They weren't overly sweet, they were just right! The punch of the blueberry and the sweetness of the white chocolate were a wonderful combination and the dough has an almost cake-like consistency. I can see why The Travel Bite writer wrote that she would eat these for breakfast also. YUM. (By the way, you MUST visit her site, it is delish).

The recipe came from The Travel Bite and the box to put the cookies in (along with ribbon and sticker) is Martha Stewart.

Maine Blueberry & White Chocolate Chip Cookies*

Ingredients

• 1 stick unsalted butter, softened
• 3/4 cup sour cream
• 1/3 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 egg
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1 cup medium-cut oats (not quick cooking)
• 2 cups flour
• 1 cup white chocolate chips
• 1 cup fresh Maine blueberries (if frozen, allow to thaw and drain) I used regular blueberries

*I used regular blueberries; no Maine options here, but the regular ones worked just fine!

Directions

1. Preheat the oven to 350 degrees
2. In a mixing bowl, combine the butter, sour cream, and sugars and beat on medium speed until well blended. Add the egg and mix until smooth.
3. Add baking soda, baking powder, vanilla, and salt to the mixture and combine.
4. Fold in the oats, then the flour and mix until just blended. Fold in the white chocolate chips and the blueberries.
5. Drop rounded tablespoons of dough onto a parchment- or silicone-lined baking sheet about 2 inches apart. Bake for 10 to 12 minutes, until puffed and barely dry to the touch. Try not to allow the cookies to brown.
6. Eat!

Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend.