At this time of year there’s nothing we enjoy more than coming home and baking a fresh tray of cookies. Ok, ok, so we’ve got a bit of a cookie addiction but when it’s chilly outside you just can’t beat a fresh batch of warm, gooey cookies washed down with a glass of milk. Don’t you agree?
We’ve been a little bit obsessed with this recipe for a while now so thought we’d post it up while blueberries are still in season (only just). The sweet, juicy blueberries are the perfect partner to the white chocolate, as you will find out, and with the condensed milk as the secret ingredient, these cookies are incredibly sweet and gooey. Enjoy!
225g of unsalted butter
225g caster sugar
170g condensed milk
350g self-raising flour
150g white chocolate
small punnet of blueberries
Before you do anything pre-heat your oven to 180 c. Right, oven on let’s go! In a large bowl cream together the butter and sugar until pale. Next, add your condensed milk and stir.
Now sift in your flour and then work the mixture into a soft dough. We’d recommend getting your hands dirty here! Once you’ve got your cookie dough, add in your chopped white chocolate and mix again.
Take a small handful of the cookie dough and place 2 blueberries in the centre. Fold the edges of the dough into the middle until you have a neat little ball. Repeat with the remaining dough.
Place your cookie dough balls onto a lined baking tray, spaced well apart, and pop in the oven for 15 minutes – or until golden around the edges and soft in the middle.
We would say pop these on to a cooling rack but in reality we know they won’t last that long. Instead, remove from the oven and watch disappear!