Cookie Monster

Palm Coast Observer
Opinion

There is a whole world of possibilities when it comes to cookies. Cookie dough is like a blank canvas, open for the adding of a variety of goodness.

The canvas for these cookies is somewhat on the healthier side, or at least I like to think so. Anything with fruit is automatically healthier, right?

These brown sugar blueberry cookies are like breakfast in a snack. As these little morsels of goodness baked in the oven, the muffin-like smell of cinnamon and brown sugar filled my apartment.

Every time I turned on the oven light to check the progress, childlike excitement filled me as I watched the blueberries bubble and ooze into deliciousness.

I’m not usually a cookie monster, but these cookies might turn into a healthy/unhealthy staple … maybe even a breakfast food?

Brown Sugar Blueberry Cookies

makes 12-15+ cookies
What you need:
1 stick butter, at room temperature
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 tablespoon milk
3/4 cup fresh blueberries

What to do:
Beat butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt and 1 1/2 teaspoons cinnamon with the mixer on low speed. Mix until dough comes together. Add in milk. If dough is still crumbly, add milk, 1 tablespoon at a time, until it comes together. Fold in blueberries gently with a spatula – it is okay if they break a bit. Refrigerate for 30 minutes.

Preheat oven to 375.

Remove dough from fridge and roll into 1 1/2 inch balls or scoop out with an ice cream scooper. Bake at 375 for 10-12 minutes. Let cool completely.