Six Ways with Blueberries
I’ve read one food-based series of mysteries: the novels by Diane Mott Davidson. Since I enjoyed them I recently gave another series by a different author (Joanne Fluke) a try. While I regret to say that this new-to-me series is not really doing it for me, I did have fun reading all the recipes in the books.
As the Davidson books contain all the recipes made by her crime-solving catering protagonist, these books by Fluke have all the recipes made by the crime-solving bakery owner protagonist.
As I was skimming the recipes in the book titled Cream Puff Murder, I came across a recipe for Blueberry Crunch Cookies.
A recipe for blueberry cookies, and me – right in the middle of a bunch of posts about blueberry recipes!
If someone had to die via cream puffs, at least we can take comfort in the cookies the rest of the crime-sleuthing chef produced.
Sugared Blueberry Crunch Cookies
*This recipe originally appeared in Cream Puff Murder by Joanna Fluke. The recipe below contains a couple of minor tweaks by me and the pics of the cookies are my own.
- 2 c. oats
- 1 c. butter, melted
- 2 c. granulated sugar
- 2 tsp. pure vanilla extract
- 1/2 tsp. salt
- 1-1/2 tsp. baking soda
- 2 eggs
- 2-1/2 c. all-purpose flour, unbleached
- 1 c. dried and sweetened whole blueberries
- Confectioner’s sugar, for rolling
- Preheat oven to 350° F.
- Place the dry oats in the bowl of a food processor and process until they are finely ground. Set aside.
- In the bowl of a stand mixer, combine the melted butter and the 2 cups of granulated sugar. Add in the vanilla, salt, and baking soda and mix until they are well blended.
- Add in the eggs one at a time, beating after each addition. Slowly add in the flour until incorporated. Mix in the blueberries.
- Mix in the ground oats. Cover the top of the mixer bowl with plastic wrap and refrigerate the dough for about 15 minutes.
- Scoop the dough out by tablespoonfuls and gently roll into balls. Roll the balls in confectioner’s sugar and place on a parchment paper-lined baking sheet. Keep the dough balls about 2 inches apart.
- Bake for 15-16 minutes until the cookies are set up and lightly browned. Use a spatula to transfer them to a cooling rack. Allow them to cool for about 10 minutes before eating.
Makes about 40 cookies.
*Six Of One is a series that highlights Six things to be hungry for. Six ways to use an ingredient, Six variations on a favorite dish, or Six of something else I haven’t thought of yet!. I am always Hungry Enough To Eat Six and I hope you will be too.
More blueberry deliciousness can be found below: