Blueberry White Chocolate Chip Cookies
Sandi Fiolka of Okotoks, Alta., just loves cookies – reading about them, planning to make them, shopping for ingredients, baking them and especially eating them!
Servings: about 50 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 118 |
| pro | 2 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 15 g |
| fibre | 1 g |
| chol | 12 mg |
| sodium | 69 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit A | 2% |
| folate | 6% |
-
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) nonhydrogenated shortening or butter, softened
3/4 cup (175 mL) granulated sugar
3/4 cup (175 mL) packed brown sugar
2 eggs
1 tsp (5 mL) vanilla
2-1/4 cups (550 mL) all-purpose flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) white chocolate chips
1 cup (250 mL) dried blueberries or dried cranberries
1 cup (250 mL) slivered almonds
Preparation:
In large bowl, beat together butter, shortening, granulated sugar and brown sugar until fluffy; beat in eggs and vanilla. In separate bowl, whisk together flour, baking soda and sa< stir into butter mixture. Stir in white chocolate chips, blueberries and almonds.
Drop by rounded 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto 2 parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, for about 10 minutes or until golden brown.
Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Drop by rounded 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto 2 parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, for about 10 minutes or until golden brown.
Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Source
Canadian Living Magazine: December 2007
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