Blueberry almond chocolate chip cookies–the perfect pick me up

Man, it was a beautiful day of spring skiing on the Hill!  My co-workers and I decided Tuesday, during our Happy Hour break, that we should skip out of work on Friday to go ski.  Work this week has been incredibly frustrating, and we knew on Tuesday that by Friday we were going to be one step short of the edge of the cliff if we didn’t take a mental health afternoon to blow off some steam.  The Hill got a few inches of fresh snow overnight.  It was sunny and warm.  The snow was soft and forgiving.  We explored new terrain on the mountain.  It was the perfect afternoon.  We decided since they are supposed to get more snow tomorrow, that we just might have to do it again on Sunday.  Sometimes a snack is in order while riding the chair lift, and these blueberry almond chocolate chip cookies I created a couple of weeks ago hit the spot.  They aren’t overly sweet, but they have a lot of flavor.  I really like them.  Maybe a little too much.  When I made the first batch of cookies, Hubby and I ate them all that afternoon (ok, I’m a little embarrassed to have admitted that).  When I made the second batch last weekend, they at least made it through overnight, but I think we still polished them off within 24 hours.  I think another batch is in order to get us through this weekend (if we can make them last that long).


Blueberry almond chocolate chip cookies

4 tablespoons butter, softened

2 oz. cream cheese, softened

3/4 cup brown sugar (or make your own–3/4 cup granulated sugar plus 1 tablespoon molasses)

1 egg

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon vanilla

1/2 teaspoon almond extract

1 3/4 cup flour (more or less)

3/4 cup dried blueberries (you can also use fresh or frozen–but use the small wild ones)

2/3 cup chocolate chips

1/2 cup slivered or sliced almonds

Cream butter, cream cheese, and brown sugar.  Stir in egg, salt, baking powder, vanilla extract, almond extract, and 1 cup of flour.  Continue adding flour until the dough is just stiff and not too sticky (this will vary depending on if you use dried, fresh, or frozen blueberries).  Fold in blueberries, chocolate chips, and almonds.  Drop by tablespoonfuls onto a greased cookie sheet.  Bake at 350 degrees F for about 20 minutes.  Makes approximately 18 cookies.

This entry was posted in Food, March 2014 and tagged , , , , . Bookmark the permalink.

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