Red, White, and Blueberry Cookies
Red, White, and Blueberry Cookies might be a good recipe to expand your dessert repertoire. This lacto ovo vegetarian recipe serves 18 and costs 66 cents per serving. One serving contains 309 calories, 4g of protein, and 15g of fat. From preparation to the plate, this recipe takes roughly 35 minutes. This recipe from Pies and Plots has 89 fans. Head to the store and pick up baking soda, kosher salt, granulated sugar, and a few other things to make it today. With a spoonacular score of 26%, this dish is not so awesome. If you like this recipe, take a look at these similar recipes: Red, White and Blue (White Chocolate Mousse, Blueberry Gelee, Coconut Dacquiose with Hazelnut Cookie), Red, White & Blueberry, and Red White And Blueberry Cheesecake.
Servings: 18
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1 teaspoon baking soda
1 cup dried tart cherries
2 cups flaked unsweetened coconut (I used Bob's Red Mill)
1 cup dried blueberries
2 large eggs
1 ½ cups all-purpose flour
1 ¼ cups granulated sugar
½ teaspoon kosher salt
3 cups old fashioned rolled oats (I used Bob's Red Mill)
2 sticks unsalted butter, room temperature
2 teaspoons pure vanilla extract
Equipment:
baking sheet
stand mixer
bowl
oven
ice cream scoop
frying pan
microwave
aluminum foil
Cooking instruction summary:
Preheat oven to 350 degrees F. Line 3 cookie sheets with parchment.In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Add the eggs, one at a time, mixing in between, and the vanilla, mixing until once again light and fluffy.In a medium bowl, stir together flour, baking soda, salt, oats, and coconut. Add this mixture to the creamed butter and sugar mixture and stir until just combined. Add the blueberries and cherries and stir until fully incorporated.Using a regular sized ice cream scoop, scoop cookie dough onto prepared pans, 6 to a pan. Flatten the cookies slightly with the palm of your hand. Bake for 15-20 minutes until cookies are golden brown and mostly set, though they may still look underbaked. They will harden as they cool. Serve cookies warm or cool completely on the trays before storing in an airtight container at room temperature for up to 5 days. Cookies may also be frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 4 months. Thaw at room temperature for about an hour, in a 350 degree F oven for about 10 minutes, or in the microwave for 30 seconds – 1 minute.
Step by step:
1. Preheat oven to 350 degrees F. Line 3 cookie sheets with parchment.In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work as well.
2. Add the eggs, one at a time, mixing in between, and the vanilla, mixing until once again light and fluffy.In a medium bowl, stir together flour, baking soda, salt, oats, and coconut.
3. Add this mixture to the creamed butter and sugar mixture and stir until just combined.
4. Add the blueberries and cherries and stir until fully incorporated.Using a regular sized ice cream scoop, scoop cookie dough onto prepared pans, 6 to a pan. Flatten the cookies slightly with the palm of your hand.
5. Bake for 15-20 minutes until cookies are golden brown and mostly set, though they may still look underbaked. They will harden as they cool.
6. Serve cookies warm or cool completely on the trays before storing in an airtight container at room temperature for up to 5 days. Cookies may also be frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 4 months. Thaw at room temperature for about an hour, in a 350 degree F oven for about 10 minutes, or in the microwave for 30 seconds – 1 minute.
Nutrition Information:
covered percent of daily need
