Every once in awhile, Jon goes on a baking binge. Wonderful for my sweet tooth; not so wonderful for my waistline. This weekend, he created Brown Sugar & Blueberry Cookies with Almonds and Coconut. Perfect texture- crunchy and juicy. Perfect flavor- light and sweet. Perfect cookie. And yes, we did manage to eat them all within minutes of coming out of the oven.
- 1 stick butter, at room temperature
- 3/4 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon cardamon
- 1/4 cup of chopped, slivered almonds
- 1/2 coconut flakes, unsweetened
- 1 tablespoon milk
- 1 cup fresh blueberries
Preheat oven to 375.
Beat butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combine, about 2 minutes. Stir in flour, baking powder, salt, 1 1/2 teaspoons cinnamon 1/4 teaspoon cardamon with the mixer on low speed. Mix until dough comes together. Add in milk, coconut and almonds. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in blueberries gently with a spatula – it is okay if they break a bit. Refrigerate for 30 minutes.
Remove dough from fridge and roll into 1 1/2 inch balls or scoop out with an ice cream scooper. Bake at 375 for 10-12 minutes. Let cool completely.