Blueberry, White Chocolate Chip Cookies

My good friend Deanna moved to Los Angeles earlier this year and I miss her like mad. I really wanted to do something special for her birthday and decided to send her some cookies. This concoction seemed like a good idea but I left it too the last minute and if I had the time I would have scrapped them and tried again. I just wasn’t happy with the texture or the flavor. They didn’t melt at all. That means I need more butter, right? It just doesn’t taste like they are worth the calories!

Rather then remake them, I went running around NYC looking for a cookie tin and ended up with a smurfette lunchbox. I SO wish I took a photo of it!  I’m really happy that I found that but with the rush, I went straight to Fedex. I was not happy with the cost to over night the package. Damn. How do small bakeries afford that?

I’d love any advice on how I might make this recipe more special. Also, would real blueberries be better than dried ones?

Ingredients:

• 3/4 cup butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tsp vanilla
• 1 egg
• 2 cups flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup dried blueberries
• 1 cup white chocolate chips

Instructions

1. Preheat oven to 375.
2. Beat the first five ingredients in one bowl.
3. Mix the flour, baking soda, baking powder, and salt in a second bowl.
4. Slowly add the dry ingredients to the wet and stir in the blueberries and white chocolate chips
5. Roll into balls and place on un-greased cookie sheets. These didn’t melt at all, so you’ll have to make them the exact shape you want.
6. Bake at 375 for 10-12 minutes, or until the tops start to turn golden.