Get the Recipe
You probably don't see blueberry cookies around very often. I don't, and it's a sad state of affairs. So you're probably wondering what a best blueberry cookie is, if you can't even think of a standard one. If you came upon a unicorn, you wouldn't turn it down for being ordinary, would you?
Well you should. I recommend maintaining impossibly high standards in all areas of life. I'll make the blueberry cookie situation easier for you, since I've made dozens of blueberry cookies, seeking out the one that trumps the rest.
These cookies have lightly crispy edges and soft middles. The crumb tastes of butter and vanilla, and when it mixes with the pockets of blueberries, you get a taste akin to blueberry pie. The cookies bake up a lovely golden color, and occasionally a berry will burst and leave an inky purple stain. Fair warning: the lightness and fresh fruit flavor makes them addictive, and a whole stack goes down much easier than with other, chunkier cookies.
I like to make them when I have a half pint of blueberries lying around, perhaps left over from a crisp or cobbler. They're great for breakfast and made for picnics—no pie cutter required.