Blueberry and Cream Cookies

I apologize for the absence, I wasn’t trying to stay away, I promise.

I even made these cookies a whole week ago, I just hadn’t put them up on the blog yet.

The reason for the drawn out silence is two-fold.

One – my in-laws were visiting. My in-laws are actually great, understanding people, but I think there’s still an unspoken rule, no matter how nice your in-laws are, that when they visit from out-of-state, you do not sit in front of the computer for 4 hours, editing photos, writing blog posts, and generally ignoring them.

Two – I almost didn’t want to post the cookies. I was ashamed. Do they look good? Yes. Did they have good flavour? Absolutely. Did they hurt my teeth to bite into? More than I care to admit.

Reason one kind of inadvertently fed into reason two. See, I baked the cookies the day before my in-laws arrived, filling my home with wonderful smells while I worked to expel any bad smells with the use of bathroom cleaners and vacuums.

Ah, vacuums. You know what they do? Yes, yes, they suck up dirt and dust bunnies… but they also make a loud growling bellow as they work, in your direct vicinity, loud enough to overtake any oven beeping that may be occurring, calling you to your cookies in a desperate attempt to not let you let them overbake.

I overbaked my cookies.

And if there’s anything that makes me frustrated, it’s an overbaked cookie.

But we’re in this together, through the good and bad, so I’m sharing my misfortune with you.

They really were quite delicious aside from their hard exterior. I would highly recommend you try them out.

Just keep an ear on the oven, and away from all vacuums.

Blueberry and Cream Cookies

Recipe by Christina Tosi, via Bon Appetit

Milk Crumbs

This amount of milk crumbs is a good amount to make if you’re making both the Chocolate-Malt Cake and the cookies.

  • 3/4 cup nonfat dry milk powder
  • 1/2 cup all purpose flour
  • 3 tablespoons sugar
  • 2 tablespoons cornstarch
  • 3/4 teaspoon coarse kosher salt
  • 6 tablespoons (3/4 stick) unsalted butter, melted


  • 2 cups (4 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 1 1/2 cups plus 2 tablespoons (packed) golden brown sugar
  • 1/2 cup plus 2 tablespoons light corn syrup
  • 2 large eggs
  • 5 1/4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon coarse kosher salt
  • 1 1/2 cups Milk Crumbs
  • 1 1/2 cups dried blueberries


  1. Combine butter, both sugars, and corn syrup in large bowl of stand mixer fitted with paddle attachment. Beat on medium-high speed until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes. Add eggs; beat on medium-high speed until mixture is very pale and sugar is completely dissolved, about 10 minutes. Add flour, baking powder, baking soda, and salt; beat on low speed just until blended, occasionally scraping down sides of bowl. Add Milk Crumbs; mix on low speed just until incorporated. Remove bowl from mixer. Stir in blueberries just until evenly distributed (dough will be very sticky).
  2. Using 1/4-cup ice cream scoop for each cookie, drop dough onto 2 large rimmed baking sheets. Cover with plastic wrap and refrigerate at least 24 hours. DO AHEAD Can be made 2 days ahead. Keep chilled until baking time.
  3. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Line 2 large (18×12-inch) rimmed baking sheets with parchment. Transfer 6 chilled dough scoops to each sheet, spacing at least 4 inches apart (cookies will spread). Bake cookies, 2 sheets at a time, until golden, reversing sheets halfway through baking, 20 to 22 minutes total. Repeat with remaining chilled dough, cooling and relining sheets between batches. Transfer cookies to racks; cool completely.

DO AHEAD Can be made 3 days ahead. Store in airtight containers at room temperature.


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