Blueberry Butterscotch Cookies

When you are craving something sweet cookies are the best.  There is just something about a warm cookie out of the oven that just hits the spot.  

These cookies smell so good in the oven.  I am going to assume it is the butterscotch.

This Blueberry Butterscotch cookie is made using my go to cookie batter recipe.  No mixer is required for this recipe.

Blueberry Butterscotch Cookie

Ingredients:

• 2 1/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoon cornstarch
• 1/2 teaspoon salt
• 3/4 butter, unsalted & melted
• 3/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg + 1 egg yolk, room temperature
• 2 teaspoon vanilla extract
• 3/4 cup dried blueberries
• 1/2 cup butterscotch chips

Directions:

1. In a large bowl, whisk flour, baking soda, cornstarch, and salt together. Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in the egg, and then the egg yolk until mixed. Whisk in the vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula. the dough will be very soft and thick. Fold in the dried blueberries and butterscotch chips. Scoop the dough out with a cookie scooper. Cover the dough and chill in the refrigerator for 1 or two hours. Then take out the dough and roll them into balls. Put them back into the refrigerator for about another 1-2 hours. Chilling is mandatory. This give the cookie dough it's flavor and prevents them from spreading. Now they are ready for the freezer. Put the cookie dough balls in a ziplock bag, label them with the date, bake time and oven time.
4. Take cookie dough out and put them in a Ziploc bag. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for 14 minutes at 325F, no need to thaw cookie dough balls.

Keep cooking freinds!

XOXO