Blueberry Cobbler Cookies

August 2, 2012 | 10 Comments

Blueberry Cobbler Cookies

My girls and I picked up 2 pints of blueberries at a local farm this afternoon. As soon as I ate one, I though about the blueberry chocolate chip cookie, I savored so many years ago.

Before Dominic and I had kids, we used to go to this blueberry stand in Forestville, California. Some years, when we visited the stand, we would leave with yummy blueberries as well as homemade blueberry ice cream. One year, we stopped at the stand and Dominic got out to get blueberries. This time he did not bring ice cream. Instead, he brought back a scrumptious extra large chocolate chip cookie that was made with fresh blueberries.

Blueberries

Until that day, I had never eaten a chocolate chip cookie made with fresh blueberries, and oh my goodness, words cannot describe how tasty the cookie was. Let’s put it this way, we shared the cookie, and my husband does not really eat sweets, and I don’t usually share sweets, so all around, it was an enigma. When I got home that day, I called the blueberry farm to beg for the recipe. I spoke to someone who gave me an address, and told me to write a letter and ask for the recipe. I mailed the letter that Monday, and received a handwritten recipe in the mail about a week later. I was over the moon excited!!!

Blueberry Cobbler Cookies on Pan

I have changed the recipe over the years to include organic rolled oats,  organic whole wheat flour, and blackstrap molasses, and other ingredients that I have in my pantry, the day I am making them.

Blueberry Cobbler Cookies on Pan

This afternoon, I mixed up a batch of blueberry cobbler cookies, with the fresh blueberries we just purchased. My girls often help me scoop flour and sugar, and lick spoons(if eggs are not involved), but this afternoon they needed to wind down by themselves, with their dolls, so I made the cookies by myself. Just hours before, a friend of mine offered to make my family a vegetarian pizza for dinner. I wanted to contribute something to her meal, so I delivered some of these cookies to her, along with a salad. We were both thrilled with our traded meals, and are already talking about trading meals again.

I use a 1/4 cup measuring spoon to scoop the dough, and then carefully splitting the scoop in half, and placing on the sheet tray. I give these cookies enough elbow room, so they can spread out in all their blueberry glory. I chopped a half of a 80% cocoa dark chocolate bar I had in the pantry, and added it to the dough. My friend Angela shows how to chop chocolate in her amazing blog, Cottage Magpie,  check it out. The addition of dark chocolate, really makes these cookies decadent, but does not overshadow the star of the cookie, the fresh blueberries. This  is a really buttery,  moist and heavenly cookie that tastes just like blueberry cobbler(with dark chocolate).

Blueberry Cobbler Cookies
5.0 from 1 reviews
Print
Recipe type: Dessert, Cookies
Author: Jillian
Ingredients
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 tsp blackstrap molasses
  • 1 large egg
  • 11/2 teaspoon vanilla extract
  • 1 1/8 cups rolled oats, crushed in bag with rolling pin
  • 3/4 cup unbleached all-purpose flour
  • 1/4 cup whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 bar dark chocolate, chopped(see link above), or handful of dark chocolate chips chopped
  • 1 heaping cup fresh blueberries(you can use frozen blueberries, but toss with 1 Tbsp flour before adding to batter)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cream butter and brown sugar in a large mixing bowl
  3. Blend in egg, molasses and vanilla
  4. Combine oats, flour, cinnamon, salt, baking soda and baking powder
  5. Add dry to wet mixture
  6. Gently stir in the blueberries and chopped chocolate
  7. Drop by 1/8 cup, 2 inches apart onto parchment or Silpat lined half sheet pan
  8. Bake in preheated oven for 12-14 minutes or until golden brown(I under bake a little, for more of a soft cookie
  9. Let sit on sheet pan for 2 minutes and then remove to cooling racks

 

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10 Responses so far.

  1. Melissa says:

    Loved these! I’m so glad that our 50/50 dinner worked out so well! We’ll have to do it again soon, I’m already rolling over ideas!

    • Jillian says:

      Hi Melissa, I am so happy you enjoyed them! Our 50/50 dinner did work out well. Let’s do it again soon!! Thank you for reading my blog and making a comment!

  2. Ron says:

    I expect some when we get. To your house this August

    • Jillian says:

      Hi Ron, They are so yummy, and you will definitely get some of these, right out of the freezer, like you like them. Thank you for reading my blog, and taking the time to comment!

  3. elizabeth says:

    Jamie and I are chowing down on these right now with the boys. YUMMMMM. Thank you so much. We have a photo to show our expressions I’ll send on FB.

    • Jillian says:

      Hi Ellie, Thank you for posting. So sorry I am getting back to you so late, I am just figuring it out. So happy that you like the Blueberry Cobbler Cookies. What great photos!!! Thank you for reading my blog and making a comment! See you soon!

  4. elizabeth says:

    JUST MADE THEM AGAIN. YUMMM….

  5. Trente says:

    OMG these were so good. We made them in August with fresh off the farm blueberries and months later, I still think about the salty-sweet of these delectable treats.

    • Jillian says:

      Hi Trente, I am so happy you still think delicious thoughts about these Blueberry Cobbler Cookies…that is the truly a wonderful testimonial to how yummy they are. If you lived closer, you could come over all the time, and have tea or coffee with me, and I could bake them for you(hint hint). During Winter season, feel free to substitute frozen blueberries. Thank you again for reading my blog, and taking the time to post a comment.

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