For my last day of preceptorship, aka my final nursing practicum (which I was done in July might I add), I brought in cookies for all of the unit staff. Normally I would have spent some more time on a baking project, but I didn’t have time to make anything prior to the night before my last shift! Therefore, speed was a necessity. I do suppose it would also be harder to grab a cupcake on the job, and be able to keep going about your nursing business… Anyways…
These cookies did not last long on the unit. I think I walked by the staff room sometime before my first break and the bag was almost gone. (To be fair, I don’t think food lasts very long on any hospital unit). My preceptor told me later how excellent they were, and that all the staff were raving about them. So nice to hear 🙂
The blueberries and white chocolate chips on their own where a pretty lethal combination. I ate waaaaaay too many handfuls while I was baking the cookies. Usually I eat one cookie from each batch for quality control purposes, but I could barely put that poor cookies in my mouth because I was so sugar’d out already!
This recipe is based on the same one as my MiniEgg Easter Cookies. I didn’t cut any of the sugar, like I said I would in my previous post. The cookies worked out just fine, but you could definitely eliminate ¼ cup of brown sugar without any issues.
White Chocolate Blueberry Cookies
- 2 ¼ cup all purpose flour
- 1 tsp baking soda
- 1 cup butter, softened
- ¼ cup granulated sugar
- ¾ cup packed brown sugar
- 1 package of instant vanilla pudding (4 serving box)
- 2 eggs
- 1 tsp vanilla extract
- ¾ cup dried blueberries
- ½ cup white chocolate chips
- Preheat the oven to 350 degrees, and get out cookie sheets (leave ungreased or use silicone baking mats).
- In the bowl of a stand mixer, cream the butter, sugar, and brown sugar until light and fluffy.
- Mix in the instant pudding until combined; do the same for the the eggs and vanilla.
- Stir in the blueberries and white chocolate chips.
- Drop dough onto the cookie sheets in about 1 inch balls.
- Bake for 10-12 minutes, or until the edges are golden.
- Let cookies cool for a few minutes on the sheets before removing them.