Blueberry & Cream Cookies
Dried blueberries, milk crumbs, oats, white chocolate chips, and a hint of cinnamon combine to create a cookie that will instantly become a new favorite. Trust me, I’m not the only one who thinks these are ridiculously good! Yields 16-18 cookies
Servings
16-18cookies
Cook Time
20-22minutes
Servings
16-18cookies
Cook Time
20-22minutes
Ingredients
Blueberry and Cream Cookies
Christina Tosi’s Milk Crumbs (makes about 1 3/4 cup)
Instructions
  1. Make the milk crumbs: Heat the oven to 250°F. In a medium bowl, whisk together 1/2 cup of the dry milk with the flour, corn starch, sugar, and salt. With a spatula, stir in the butter until small clumps start to form. Spread the mixture on a parchment lined baking sheet and bake 20 minutes until sandy. Cool. Return the crumbs to a bowl, stir in the other 1/4 cup of dry milk and pour the white chocolate into the crumbs, mixing until evenly coated. Set aside.
  2. Brown the butter: Cut your butter evenly into cubes and line them on the bottom of a medium saucepan. Over medium heat, melt the butter. Allow it to bubble and foam for about five minutes, stirring occasionally with a spatula to keep the heat evenly distributed and to keep the milk solids from sticking to the bottom of the pan. After five minutes, remove the pan from the heat and swirl for 15 seconds. It should start to smell a bit nutty and the color of the butter will be noticeably darker. Pour the butter into a small bowl or ramekin and stick in the freezer for ten minutes to keep it from cooking. There will be brown grainy bits at the bottom, you want to scrape all of that out of the pot–that’s where most of the flavor comes from.
  3. While the butter is cooling, whisk together the flour, rolled oats, baking soda, salt, and cinnamon. Set aside.
  4. In the bowl of a stand mixer or with a hand mixer, cream together the butter and sugars until fully combined. You might have to scrape down the sides of the bowl with a spatula–it likes to stick. Add the egg and vanilla, one at a time, mixing to combine between each.
  5. Add the dry ingredients 1/2 at a time, mixing until the dough comes together and a light dusting of flour remains. Fold in the dried blueberries, milk crumbs, and white chocolate chips. Mix until combined. Chill the dough in the refrigerator for at least 30 minutes.
  6. Preheat the oven to 300°F and line a baking sheet or two with parchment paper. Using a large ice cream or cookie scoop, drop the dough onto the prepared baking sheets. Bake 20-22 minutes until the bottoms start to turn golden brown. Remove from the oven and, using a spatula, immediately transfer the cookies to a cooling rack or a cool baking sheet.
Recipe Notes

The milk crumb recipe makes more than you’ll need for these cookies. You can either cut the recipe in half or refrigerate the rest for up to a week in case you want to use them for something else!

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