Blueberry Muffin Cookies
- Cooking and Prep: 30 m
- Serves: 12
Prepare the Cookies
Yield: 3 to 3 and 1/2 dozen cookies
Let the blueberries thaw completely, for at least a couple of hours. Once defrosted, drain all the accumulated liquid. Squeeze lightly to drain as much liquid from the berries as possible. Toss the blueberries with two tablespoons of flour and set aside.
Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper or grease lightly. Set aside.
In the bowl of an electric mixer, cream together margarine, sugar, and brown sugar until smooth. Add milk, vanilla extract, and eggs, one at a time, beating well to combine after each addition.
In a separate bowl, whisk together two cups flour, cornmeal, baking powder, baking soda, and salt. With the mixer on low, slowly stir the dry ingredients into the wet mixture in the mixer. Beat until just combined.
Stir in prepared blueberries very gently to prevent the colors from running.
Using a medium cookie scoop (or a heaping tablespoon) scoop the dough onto the prepared baking sheet, leaving room between each cookie, since they will spread. Bake until tops of cookies appear set, about 11 minutes.
Tips for Making Cookies:
• Don’t overbake your cookies! 30 extra seconds in the oven can turn cookies from “great” to “okay.” I often prefer to err on the side of slightly underbaked, rather than risk overbaking my cookies.
• Mix up the mix-ins! Have fun playing around with some of your favorite cookie recipes by changing the mix-ins. Bored of chocolate chips? Try nougat or peanut butter chips! Not in the mood for raisins? Try dried cherries, or chopped dried apricots. The possibilities are endless!
• Keep it light! Find your cookies getting too dark on the bottom? Bake them on a light colored cookie sheet to prevent that.
• Beat it! (But not too much!) You need to beat your fat and sugars together properly to incorporate air into the dough, which will make the final result nice and fluffy. But don’t beat too much—especially once you’ve mixed in your dry ingredients—or you might mess up the texture of the cookie.