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Blueberry White Chocolate Chip Cookies

  • Author: Julie
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 24 large cookies 1x

Description

A delightfully chewy cookie with dried blueberries, white chocolate chips, toasted coconut, and hearty oats!


Ingredients

Scale
  • 3/4 cup salted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup dark brown sugar, packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 cups all purpose flour
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup old fashioned oats
  • 1/2 cup (heaping) sweetened coconut flakes, toasted
  • 3/4 cup white chocolate chips, or chopped white chocolate
  • 3/4 cup dried blueberries

Instructions

  1. Preheat oven to 350 degrees.
  2. Spread coconut out in an even layer on a baking sheet. Bake for 3-4 minutes, stirring once, until coconut is light brown in color. Set aside.
  3. In the bowl of an electric mixer, cream butter and sugars together on medium speed until smooth. Add eggs one at a time, and then vanilla and almond extract.
  4. In a separate bowl, mix flour, baking soda, salt and oats. Gradually add to the mixing bowl on medium low speed until a dough forms. Add the toasted coconut, dried blueberries and white chocolate and mix until evenly distributed.
  5. Scoop 1/4 cup size cookie dough balls onto a parchment lined baking sheet (six per sheet) and bake for 12-15 minutes or until edges are nice and brown and center is just done. Allow to cool on the baking sheet for a few minutes before transferring them to a cooling rack.
  6. Bake at 350 for 12-15 minutes.

Notes

Recipe adapted from Jesse Goldstein’s Dumpster Cookies


Nutrition

  • Serving Size: 1 Cookie
  • Calories: 194
  • Sugar: 16g
  • Sodium: 190mg
  • Fat: 8.7g
  • Saturated Fat: 5.3g
  • Unsaturated Fat: 2.7g
  • Trans Fat: 0.2g
  • Carbohydrates: 27g
  • Fiber: 0.9g
  • Protein: 2.5g
  • Cholesterol: 32mg