12 Reviews

made these cookies this a.m consist ensy,good flavor and baked nice only difference I did was use corn syrup instead of honey had none

0 people found this helpful. Was it helpful to you? [Yes] [No]
elainecripe_12920427 August 29, 2014

Very yummy and fairly simple to whip up a batch. Great reviews from my picky-eater children. Followed the original recipe word for word with the one exception of following other users' advice to substitute dried for fresh blueberries. Thanks for the contributing the recipe Laurie!

0 people found this helpful. Was it helpful to you? [Yes] [No]
the mummy queen September 12, 2013

These are fantastic! I made them this afternoon to use up some fresh blueberries I have in the fridge. I added 1.2 tsp of almond extract for a little bit of extra flavour. Other than that, I stuck to the recipe. They are very, very tasty and I don't think they will last long!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Canadian WesternGirl January 30, 2011

I used frozen blueberries, defrosted and drained well. Stirred in carefully, the dough turned a little purple in spots, but after baking nice and brown, they looked fine. I had to bake them longer, so they were thouroughly set in the middle. Slid the parchment, cookies and all off the sheet onto cooling rack and let sit awhile before attempting to move them. Taste really great warm!

0 people found this helpful. Was it helpful to you? [Yes] [No]
tdej October 31, 2010

i liked the recipe alot! I decided that i will use dried blueberries instead next time. They do not bleed and can stay fresh longer. I will be making them for Valentine's Day for my beau. Good recipe will try it again. Thank you!

0 people found this helpful. Was it helpful to you? [Yes] [No]
J8Lynn February 11, 2010

Made these a few months ago. Full of flavor and are pretty easy for a new chef like me to make. Thank you.

0 people found this helpful. Was it helpful to you? [Yes] [No]
spacejockey1979 December 23, 2009

They were really good and really easy. The only problem I had was that they were sticky and it was hard to get them off the cookie sheet whole.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Creative Sarah July 10, 2008

These cookies were so yummy after letting them cool about half an hour. Sadly, over the next 2 days, the juice from the fresh blueberries seeped into the cookie making them turn to mush!! So I suggest making them with dried blueberries so you won't be forced to scarf down the whole batch on the first day (although they do taste great).

0 people found this helpful. Was it helpful to you? [Yes] [No]
Crazy Canuck Cook August 08, 2006

Great recipe....I only had golden castor sugar, so used 1 cup of that instead of half white and half brown. Also only had a few fresh blueberries, so a I threw in a few dried ones... didn't seem to make too much difference, they were gorgrous!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Patchwork Dragon June 12, 2006
Oatmeal Blueberry Cookies