Blueberry Cornflake Cookies

Blueberry Cornflake Cookies

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We went cherry picking near Trenton, New Jersey this past weekend but came back with a huge bag of blueberries. Apparently cherry season near Princeton lasts a week as supposed to a month. Alas, even the blueberries were in short supply. After perusing bunches of raw to mid-ripe blueberries, we finally picked enough ripe ones to munch on and bring home – a total of just under two pounds.

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As much as I love fruity desserts, I am a strong advocate of eating them fresh and natural, no orange blossom, honey or chantilly. With this amount of blueberry, I've got to think of ways to burry them in some butter, sugar and flour. I wanted to make something not too rich, but scrumptious enough to eat for breakfast. Inspired by the classic combination of blueberry/ corn and Momofuku Milk's famous chocolate chip cornflake cookies, I made some minor alterations to a simple blueberry cookie recipe.

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Dark blueberries bursts and leak their purple juices into the chewy and buttery cookie, interrupted by clusters of bright yellow crunch. It's hard to get them perfectly round, as they spread organically once the blueberries disintegrate, but even the ugliest ones were devoured before 10am the day I made them.

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Blueberry Cornflake Cookies

Makes around 30 cookies. Adapted from Serious Eats.

2 cups (10 ounces) all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup packed light brown sugar
3/4 cup granulated sugar
16 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
2 eggs
1 cup blueberries
3/4 cup crushed Kellogg's cornflakes

  1. Make the batter. In a medium bowl, whisk together flour, baking soda, and salt. Set aside. In a large bowl, whisk together brown sugar, sugar, and melted butter until smooth. Whisk in vanilla extract and eggs until combined. Add flour mixture and whisk until just incorporated. Use a rubber spatula, gently mix in blueberries and crushed cornflakes. Cover dough with plastic wrap and let chill for at least two hours and up to overnight.

  2. Bake cookies. Adjust oven racks to middle and upper positions and preheat oven to 375°F. Line two baking sheets with parchment paper. Using an ice cream scoop, drop dough by the onto baking sheet.

  3. Sprinkle the tops with more cornflakes and press them into the dough slightly with your palm. Bake until golden, 10-12 minutes. Let cool 3 minutes then transfer to a wire rack to finish cooling. The cookies will store for around a week in an airtight container, but dries out quickly when exposed to air. If that happens, I figure dunking them in some fresh milk will do the trick!

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