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Monday, November 8, 2010

White Chocolate Blueberry Chewy Cookies (Steven and Jessie)

1 c soft butter
1 1/4 c brown sugar, firmly packed
1/2 c granulated sugar
1 Tbs vanilla extract
1 tsp salt
1 tsp baking powder
1 tsp baking soda
3 large eggs
31/4 c flour
2 c white chocolate chips
1/4 c Signature Secrets Culinary Thickener from
1 c dried blueberries

Beat together the butter, sugars, salt, baking powder and baking soda until well blended. Add the eggs one at a time, scraping the bottom and sides of the bowl after each addition and beating until fluffy. Whisk the flour with the culinary thickener; blend into the creamed mixture. Stir in the white chocolate chips and blueberries. Drop the dough by the rounded tablespoonfuls onto an ungreased baking sheet. Bake the cookies in a preheated over at 375oF oven for 9 to 12 minutes, until they are lightly browned around the edges. Cool them on the pan for 5 minutes and then transfer onto a cooling rack.

Mixer, cookie tray

These were brought to a cookie exchange and were a big hit. Apparently, the thickener helps the cookies stay soft.

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