I was helpless against the urge to bake some cookies this afternoon in anticipation of the official first day of the school year, which is tomorrow. I am sure that cookies will make that dreaded day “a good thing”. I suffered for my kids by heating up the kitchen during a day that was too hot already, but that’s love. Maybe some part of me was hoping the brothers would text Donny and tell him how delicious mom’s cookies are and he’d feel bad for not answering my email. However it worked out there were cookies on the counter today and I won a few smiles.
There’s a bakery in NYC called Momofuku Bakery, and I visited it once long ago before I knew I was allergic to wheat. I went on line and found this recipe for Blueberry and Cream cookies. I’ve been baking cookies for all my life, and I have gathered a few fans along the way, but this new recipe is going to catapault me into a higher category. The blueberries can be substituted for any dried fruit, or chocolate chips. It’s a dense, chewy cookie, just the way my boys like to eat. I considered for a moment keeping my secret and collecting admirers everywhere I went, knowing anyone would sing for my cookies, but I knew that wasn’t nice. I am nice even when I want to be naughty, so I’m going to share this recipe with you. I hope you make it.
Blueberry and Cream Cookies
- 2 1/2 cups all purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 teaspoon salt
- 1 cup softened unsalted butter
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/2 cup plus 2 tablespoons light brown sugar
- 1/4 cup glucose ( thick gooey substance: made by Wilton, found at Michaels or online)
- 1 large egg
- 3/4 cup dried blueberries
- 1/2 cup plus 1/3 cup dry milk
Line two baking sheets with parchment paper and set aside. Preheat oven to 375 degres. In a large bowl mix together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment mix together butter, sugars, and glucose until well combined. Add egg and mix well.
Add flour mixture and mix until well combined. Add blueberries and dry milk and mix. Using an ice cream scoop about 2 1/8 inches diameter scoop dough into balls and place about 2 inches apart on prepared baking sheets.
Bake about 15 minutes. Cool on a wire rack. (next time I will probably add vanilla. I believe cookies should have vanilla extract. And whatever you do don’t add extra flour, they’ll be like hockey pucks.)