Blueberry White Chocolate Chip Cookies

Author: Canadian Living

Sandi Fiolka of Okotoks, Alta., just loves cookies – reading about them, planning to make them, shopping for ingredients, baking them and especially eating them!

  • Portion size 50 servings
  • Credits : Canadian Living Magazine: December 2007

Ingredients

  • 1/2 cup butter softened
  • 1/2 cup nonhydrogenated shortening or butter softened
  • 3/4 cups granulated sugar
  • 3/4 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup dried blueberries or dried cranberry
  • 1 cup slivered almond

Method

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 salt ; 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.)

Nutritional facts Per cookie: about

  • Sodium 69 mg
  • Protein 2 g
  • Calories 118.0
  • Total fat 6 g
  • Cholesterol 12 mg
  • Saturated fat 3 g
  • Total carbohydrate 15 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Blueberry White Chocolate Chip Cookies

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