Blueberry and Cream Cookies

What a dud! Tons of work, not to mention dominating my fridge for 24 hrs, and I found the flavor flat and uninteresting. I increased the blueberries to 2 cups and thought it still was not enough. I also trimmed the baking time to 18 min, which improved them a wee bit. But I wish I knew how others achieved their 4 forks ratings!

• vbegley

• Washington, DC

• 7/26/2015

I halved this recipe and they also looked more scone-like than the photo (and more like the photo in the Martha Stewart website's version of the recipe, interestingly enough). For those wondering about measuring the ingredients by weight, there is this (straight from the source!): http://milkbarstore.com/main/menu/recipes-and-how-tos/#blue

• elmitch

• California

• 5/26/2015

I think it's easy to look at this recipe with skepticism...the ingredients are listed in amounts that make you double-take. I agree with another reviewer in that the batch is ridiculously big- it barely fit in the biggest mixing bowl I own- and next time I'll definitely half the recipe and use smaller scoops. I swapped currants for dried blueberries, and as my cookies did not flatten like I the picture suggests, they came out with hefty thickness, not unlike a cream scone with an especially crispy outside. I must say the milk crumbs are a revelation- little crystals of salty richness (not that the cookies NEED this, but they certainly are special because of it). I also used salted butter- I find that in most confectionary circumstances a little extra NaCl does well :) I will experiment with cutting the butter and the sugar in my next batch, maybe add toasted millet.

• ginacocch

• Philadelphia, PA

• 11/15/2013

Again, these sounded awesome but my family said "what's the big deal?" They came out flat and crispy, although softened up in the cookie jar. Next time I will just use my regular chocolate chip cookie recipe and simply substitute dried blueberries and white chocolate chips!

• dik

• Santa Barbara

• 1/14/2012

For a recipe like this, the ingredients should be listed by weight not volume. Important to note that those who had problems with height of cookies .... Check both your over for proper temp as well as use fresh baking powder.

• Anonymous

• 11/4/2011

Really good cookie. I found that it needed a lot more blueberries - now I put in more than 2 cups. Also, they bake up really nice in a smaller size, I usually use a 2 Tbsp scoop.

• Anonymous

• Westron, Fl

• 8/18/2011

Excellent cookies!!!! My neighbors all loved them. First batch baked-20 in was too long. Second batch-I lessened the cooking time and just eyeballed them and pulled them out when they were slightly golden on edges and still a tad undercooked in the middle. Much better crispy edges w/chewy centers. I will make these over and over.

• agreekgrl

• CO

• 2/15/2011

When I first saw these in the magazine over the summer, I thought they sounded amazing. I just baked them today, and they were a major disappointment. It's such an enormous batch that the kitchen aid mixer couldn't handle it - the dough was so dense the blade got stuck. They taste okay, and if someone gave me or sold me the cookie, I would probably think it was good, but for the effort I spent baking them, I was expecting the delicious looking things in the photo, and I got cookies that look like scones, and are a little too done on the bottom (despite reducing the cooking time to under 20 minute). Note: there is another version of this recipe out there (the chef was on Martha Stewart) that uses glucose instead of corn syrup and does call for a little melted white chocolate in the milk crumbs. I wonder if that might make them more true to the restaurant version.

• damnfinewife

• 12/24/2010

Best cookies I've ever made!!! Everyone asks for the recipe, and I've had a few people ask when I'll be making them again. I've also tried a few variations: dried cherries, and cranberry & pecan.

• saidmusician

• Nashville, TN

• 12/11/2010

Excellent cookies! I made these twice - following the recipe precisely each time. The second time, I baked for 20 minutes resulting in a crunchy outside and slightly chewy center - everyone loved them both times but my family prefers the softer center. A couple of my friends have commented that these cookies are the best cookies they have EVER tasted.

• Tampa

• Tampa, Florida

• 11/24/2010

这些饼干是绝对上瘾和值得the considerable time in making them-- I have received more compliments and recipe requests for these than any any other cookie! My recommedation for everyone is to really follow the directions carefully-- the only thing I changed was use a smaller scoop and reduced the cooking time accordingly-- perfect every time!

• modors

• Seattle, WA

• 11/20/2010

I don't know what's going on, but I've been baking these all morning and I keep turning down the temperature and reducing the baking time, but they continue to spread a lot and come out crispy instead of chewy. The flavor is fine, but I followed the recipe EXACTLY and can't figure out the problem. Maybe my 1/4 cup disher is a little small? Still, they don't look at all like the picture. Also, I got 48 cookies out of this recipe. That's a lot of cookies, and they're kind of greasy.

• katnunchuck

• Seattle, WA

• 11/19/2010

I found these cookies to be too sweet and buttery for my taste. I had high hopes this was going to be an exceptional recipe, but its not going to be a keeper for me. The version of the recipe on the Martha Stewart web site looked much more appealing to me as the recipe was both scaled down in size and the butter content cut in half.

• anitaburr

• Glen, NH

• 10/11/2010

I just made these cookies and what a yum!!!! Mine stayed plump though and didn't spread. They more looked like a scone. I didn't find the recipe any trouble and I bake with butter anyway. The best way to get that fulfilling flavor and this cookie made for a real cookie fix. I will be shipping off these cookies to one of my soldiers and I sure hope they love every bite as much as I enjoyed baking them. This is a keeper and well worth making over and over.

• BethAlane

• Carson City, NV

• 9/19/2010

好吧。我吃yummy things regardless of fat content, but if this makes 35 cookies in just one cookie -there is over 1 Tablespoon of butter each!! Just seeing that was what made me not want to go through the trouble. The idea sound delicious. But... Maybe we can send this recipe to Cooking light so they can make it over?

• sweettoothduo

• 9/19/2010