Blueberry & White Chocolate-chip Cookies(Eggless)

I've been staying off baking or a while,the bread was an exception.Of course,when the baking itch strikes there's no stopping but I am consciously avoiding going through recipes which calls for oodles of butter.Which reminds me,what puts you off a baking recipe?For me it is the number of eggs used and the amount of butter.Any recipe which calls for more than 4 eggs and 150(or more)grams of butter makes me alert.

Every time I looked inside the baking shelf,all the pretty cake tin liners and cupcake liners seemed to call out to me.I had shopped like a mad woman during my last visit to Ernakulam and felt guilty that I had not used a single item till date.Top it with the goodies my vanni got for me.I decided I had to bake after all:)

The plan was to bake a batch of Vanilla cupcakes-butter was measured,eggs were kept out from fridge and flour container drawn out.I had to make dinner too so decided the cupcake baking can wait.While I was making dinner,a sudden thought crossed my mind and that was about the packet of dried blueberries my bro-in-law had got me from Korea.We kept munching on it,so there wasn't much left to go into cakes or cupcakes.

So off it went into these cookies.Google came up with a lot of results which gave me the idea of combining blueberries with white chocolate chips,but I stuck to my basic cookie dough recipe which gets me perfect result every time.It didn't disappoint and with the addition of brown sugar,tasted even better!

Blueberry White Chocolate-Chip Cookies(Eggless)

Ingredients

Butter - 1/2 cup/100gms,room temperature
Light brown sugar - 3/4 cup(or a mix of white and brown sugar)
Vanilla - 1 tsp
Flour - 1 1/2 cups
Salt - a pinch
Dried blueberries - 1/2 cup
White chocolate chips - 1/2 cup
Milk - 2 tbsp,if required

Method

 
Mix together butter and sugar and beat well with a fork.
 
Add in vanilla and rest of the ingredients-flour,salt,blueberries and white chocolate chips.
 
Knead with your fingertips till you get a smooth dough.If the dough is not coming together,add milk 1 tsp at a time.
Rest the dough for about 20 minutes.
Preheat oven to 160C.Grease/line a cookie tray.
 
Take 1 tablespoonful of dough and place it on the cookie tray.Using the tines of a fork,press the cookie a little.(I made one batch like this and another where I took tablespoonful of dough,rolled it in my palm and flattened it)
 
Bake for 20-22 minutes.The cookies will be soft in the middle but will harden once it cools down.

 
Notes

• Every oven is different,so keep an eye on the cookies after 15 minutes.Do not over bake or the cookies will turn out hard.
• Adding brown sugar is optional,you can use regular white sugar too,or a mix of both.
• Black currants would work well as a substitute if you do not have dried blueberries in hand.