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
MethodIn 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
- Iron 4.0
- Folate 6.0
- Calcium 2.0
- Vitamin A 2.0