Recently I had an inquiry from a customer who was making the Blueberry Cookies -pg.51 in my book Cookies Naturally.
She had a problem with the batter turning blue/mauve and the blueberries popping out of the batter on being baked.
These are the suggestions I made in case you may have the book and might like to try the recipe as well.
1. If using frozen blueberries, which I was, do not thaw before adding to the batter. Also, the blueberries go in last and are folded gently into the batter.
If you are using all whole wheat flour, the batter will be heavier, consequently this may make it hard to incorporate the berries. For this reason, I use half whole wheat and half unbleached white flour to help lighten up the batter.
Also, if using yogurt, or half yogurt and half milk as I did, again, it will be a heavier batter as yogurt obviously is not as running as milk. In both cases, add extra milk a little at a time until you have the batter at a consistency that you can add the berries with as little stirring as possible so the batter doesn’t get discoloured and the berries won’t pop out. (I had to add a fair bit of extra milk).
Another tip when making cookies- I use a stainless steel scoop- brand name-Vollrath #40 with a mauve handle. It is one of my favourite pieces of equipment in my kitchen. I use the larger, yellow handled one for scooping my muffin batter. Treat yourself if you can and get a couple of these. You won’t be sorry. Gone are the days with batter sticking to the inside of the spoon. The release mechanism on these super scoops makes sure that won’t happen again. Also, every cookie will be the same size. Available in most better kitchen stores. I believe I purchased mine at S.T.O.P in Kitchener. That was a long time ago. They last forever!
When I used the tips I just shared with you, my batter didn’t have a sign of mauve and not a single blueberry popped out during the baking process.
Since it is blueberry season, you may want to try this rather unique recipe as it isn’t often you find a recipe for blueberry cookies. Blueberry muffins, yes. Blueberry puddings and cakes, yes, but not usually cookies. The texture is also more like a mini scone or biscuit. I like them best right out of the oven!
Here’s the recipe. Good luck!
Blueberry Cookies
1/3 c. honey
1/4 c. blended butter or margarine * (see recipe below)
1 egg or egg substitiute
1/3 c. sour milk or fat-free plain yogurt (remember you may need to add more liquid at the end)
2 tsp. lemon zest
1 c. whole wheat flour
1 c. unbleached white flour
1 tsp. baking powder
1 tsp. baking soda
1 c. blueberries
Preheat oven to 350 degrees. Beat first five ingredients.
Sift flours, soda and baking powder. Stir in lemon zest.
Add dry mixture to liquid mixture, a little at a time. If batter is too thick, thin it out a little with the extra milk.
Gently fold in blueberries.
Drop by scoopfuls onto a non-stick cookie sheet. Press lightly with the floured tongs of a fork.
Bake 15-20 min. or until a little golden. (This batter doesn’t brown a lot.)
It’s allowed to eat these right out of the oven:) I even warm them up before eating once they are cooled down.
*Blended butter or margarine
1 pound of butter or 2 cups of the best margarine you can find
1 1/4 c. good quality oil
Whip butter or margarine in food processor (or by whatever means you have)
Add oil in a steady stream until incorporated into the butter or margarine.
You can easily half this recipe if you don’t bake often. I make the larger amount so I always have it ready when I decide I want cookies at the last moment.
