These are crispy on the outside, chewy on the inside, with a buttery combination of flavors that just keep revealing themselves as you eat: lemon, white chocolate, nutmeg, blueberry…

The trick to these, if there is one, is to take them from the oven slightly under-done so that they finish cooking as they cool.  The dried blueberries keep them moist for longer than usual if they last past the first day.  Please, if you do try these? Leave a comment and let me know what you think. I am horridly nervous about the cookbook.

If you want a more decorated cookie you can drizzle melted white chocolate across them, but flavor-wise it is quite unnecessary.

If you use all butter the cookies will be greasy and flat.  If you use all shortening they will be tasteless. Lately I have had more people that usual emailing me and telling me the recipes are not good.  Then they list all the changes they made.

Can I just say that when I develop a recipe it usually is over several bakings? I normally try numerous possibilities before I post the recipe. If you change it you are likely to revert to something I all ready tried and discarded as not being good enough. If you change the recipe and it fails, well there is nothing I can do about operator error, is there?

One thing I have noticed is that flour varies from brand to brand and even bag to bag. You may need to use a little more or a little less to get the perfect texture. Be willing to experiment.

Blueberry White Chocolate Cookies

• ½ cup unsalted butter
• ½ cup shortening
• ¾ cup sugar
• ¾ cup brown sugar, packed
• 2 eggs
• 1 teaspoon vanilla
• 2 tablespoons grated lemon peel
• 2¼ cups all-purpose flour
• ¼ teaspoon freshly grated nutmeg
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup dried blueberries
• 1½ cups white chocolate chips

1. Preheat oven to 350°F. Line a cookie sheet with
parchment or silpat.
2. Cream together butter, shortening, and both sugars.
Add eggs, vanilla, and lemon peel; beat until well
blended.
3. Mix dry ingredients together; stir into creamed
mixture. Blend well; add dried blueberries and white
chocolate chips.
4. Drop by generous, rounded teaspoonfuls onto
parchment baking sheets. Keep cookies about 2″
apart. Bake 8–10 minutes, removing from oven when
just barely done.
5. Cool on pans 5 minutes; remove to cool

4-5 dozen depending on size and how much dough you eat

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My husband and three of my sons are headed out to Royal Rangers camp for the entire weekend. Sigh. I am a bit jealous. I love to camp but we haven’t been in some time. Royal Rangers is a bit like boy scouts but is affiliated with a denominational church. Marc is a commander, and they are going to do fun things like throwing tomahawks, making fires, and eating cookies.

Cookies? Yeah. Because Nick…of the puppy dog eyes….

…asked me to make him cookies to take so the guys in his tent would think he was really awesome.

Who could resist? Not me! Could you resist those eyes? Yeah. I didn’t think so. So I did it. Reeses Mini Peanut Butter Cups, peanuts, and chocolate chip cookie dough. They don’t have a name. They disappear too fast. I hope Nick keeps them hidden from his brothers and dad until he gets there….

Mini Peanut Butter Cup Cookies

• 1 12 oz package Reeses Mini peanut butter cups
• 1 c chopped peanuts
• 1 cup unsalted butter
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 teaspoons organic vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Preheat oven to 350. Cover cookie sheet with parchment or Silpat.
In a large bowl, cream together the butter , brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking soda and salt; gradually stir into the creamed mixture.

Stir in the Peanut Butter Cups and peanuts.

Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until light golden brown.

Allow cookies to cool on baking sheet for 5 minutes.

Images: Marye Audet 

Content:Marye Audet for Baking Delights 

Post from: Baking Delights

First of all, I know the color looks a little weird in this picture. I had to play around with it quite a bit. I took the picture of these cookies at night (I dared not wait for day, because we have ..you know, some sort of leprechauns or pixies or something that eats them during the night) and we use the spiral, eco friendly bulbs. Now, they may be eco friendly for sure but image friendly they are not, and you come out with very yellow pictures. I played around with them and ended up with this. I even considered black and white..so if you must have some beautiful images head over to Leftover Queen and look at Jenn’s pictures.

Second, I realized that I hadn’t done a Cooking with Kids post in awhile. Erin and Shiloh made these together the other day. Shiloh is in heaven having Erin back in the house, and they are having a great time together. It is a bit more difficult for me, a 25 year old is no longer a teen, and moving back in with mom and dad with a husband and two kids is a weird adjustment for everyone. I think we are doing o.k., though.::::twitch:::

Pictures aside, these cookies are fantabulous. You have to really like butterscotch. They taste a bit like pecan brickle ice cream.

Butterscotch Buckaroons

2 c flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp baking powder

1/2 c shortening

1/2 c butter

1 c sugar

1 c light brown sugar

2 eggs

2 c oatmeal

1 tsp almond

6 ozs butterscotch chips

6 oz of toffee pieces

1/2 walnuts or pecans

Sift flour, baking soda, baking powder, and salt together.

Blend butter and shortening together, creaming well. Add eggs, and beat until light and fluffy. Add extract. Add flour.

Stir in oats, nuts, toffee, and butterscotch chips.

Drop by teaspoon on a greased cookie sheet. Bake at 350 for 10-12 mnutes, or until golden. Do not overcook.

About 3-4 dozen.

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