For the past few weeks, I have had a steady supply of chocolate chip cookies in my cupboard ready at the first sign of cravings. All batches have been different incarnations of the Jumbo Chewy Chocolate Chip Cookies inside the Land O’ Lakes butter package. I’ve kept my empty carton for so long, never having even attempted that recipe until I desperately needed a soft cookie studded with chunks of chocolate. (Note: levels of desperation are often exaggerated.)
When the last batch was through, and it was time to re-fill the jar, my tastes had changed. There was no longer the need for melty chocolate. Instead there was an urge for sweet blueberries suspended in buttery crumbs! Muffins are too large and in charge. Storing them in a space limited kitchen is annoying. What was I supposed to do? How was I supposed to fulfill the desire of bald blueberry cakes (see Jim Gaffigan) as well as keep it space savvy? And then it was like the heavens opened up and Jesus himself hovered down with a plate of delicious smelling blueberry muffin COOKIES.
It is/was a perfect synthesis of soft and chewy cookie with blueberries and crumble topping. Some may say it’s a coveted muffin top (not THAT kind! OH LAWD!). After a lot of posts sans recipe, it’s finally here. This, ladies and gentlemen, is a recipe for Blueberry Muffin Cookies!
Main cookie (adapted from Land O’ Lakes Chewy Jumbo Chocolate Cookies):
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1/2 cup olive oil
- 1/2 cup sugar
- 1 1/2 cups firmly packed brown sugar
- 2 eggs
- 1/2 tablespoon vanilla
- 1/2 tablespoon amaretto or almond extract
- 8 oz. dried blueberries
- 1/4 cup butter (softened butter will make it easier)
- 1/2 cup sugar
- 1/3 cup flour
- a pinch or two of cinnamon (optional)
Before you do anything, preheat your oven to 375°F.
Sift together flour, baking powder, baking soda, and salt. Set aside.
Cream together the butter and sugar until fluffy, adding the oil in batches so you’re whipping it in. Adding one at a time, beat in eggs, vanilla, and amaretto (or almond extract).
Get a wooden spoon (or any large spoon, really) and stir in your dry mixture in parts. This will be THICK. If you need someone else with stronger arms to help you, by all means, don’t be a ashamed to ask! Then sit back and sip the amaretto sour you may have just made yourself. When the last of the flour mixture is almost fully incorporated, stir in the blueberries until they are dispersed throughout. REMINDER: DO NOT OVERMIX. There simply isn’t a need. They’re cookies. It will be OKAY.
On to the crumble. Basically dump everything in a bowl and mix with a fork. You’ll know when it’s done. It will look crumbly (duh).
Set your baking sheets in front of you and using an ice cream scoop, tablespoon, serving spoon, whatever, even your hands, and drop lumps of dough onto the sheet about 1 1/2 – 2 inches apart. Without destroying the shaggy look of the dough drops, sprinkle crumble topping on top of each cookie. Feel free to be generous. Or stingy. These are your cookies after all. Pop the sheets into the oven and set a timer for about 10 minutes. Better yet, set a timer for 5, rotate your sheets, then set it for 5 more minutes. Cookies will be ready to leave the oven when the edges are golden brown and the middles look underdone. Take them out as soon as they seem fit to take out and let the cookies rest on the pan for a minute or two. After the resting period, move them to a cooling rack, or a plate, or your mouth.