*Cookie Day From Oregon: Hazelnut Chocolate Chip/ Blueberry Cookies! 🌞
*(unless you're already eating Chiliburgers!)
Oregon's Hazelnut Chocolate Chip Cookie
Nuts have an abundance in this Oregon; also, this recipe is the easiest to make.
Total Prep Time: 25 minutes
Yield: 12
List of Ingredients:
Chopped Hazelnuts 3/4 cup
Chocolate Chips, Semisweet 1 cup
Salt 1/2 tsp.
Baking Soda 1 tsp.
Flour, All-purpose 2 1/3 cups
Vanilla Extract 1 tsp.
Eggs 2
Brown Sugar 1 cup
Sugar 1/2 cup
Butter Softened 1 cup
How to Cook:
Take a bowl, cream sugars and butter for 4 minutes on medium heat. Add
eggs, and after you add one egg followed by the other, beat it well. Add
vanilla. Then, gather salt, flour, and baking soda; add in the prepared
mixture gradually. Fold in nuts and chocolate chips.
Take a baking sheet (greased). Use a fork to flatten slightly. Bake for 10 to
12 minutes at 350 degrees until the color turns light brown. Transfer to the
wire rack so that it cools down completely.
From "The Fool-Proof Dessert Book"
https://www.goodreads.com/book/show/60860580-the-fail-proof-desserts-cookbook
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Blueberry Cookies
These blueberry cookies are irresistibly soft, chewy, and bursting with real blueberries.
They stay soft for days and taste like blueberry pie!
Prep Time: 30 minutes minutes
Cook Time: 15 minutes minutes
Chill Time: 3 hours hours
Total Time: 3 hours hours 45 minutes minutes
Servings: 12 cookies
Ingredients
For the blueberry sauce:
1 cup fresh blueberries, stems removed
2 teaspoons granulated sugar
1 tablespoon fresh lemon juice, not bottled
For the cookies:
2 cups all purpose flour
1½ tablespoons cornstarch
1½ teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter, room temperature
1½ cups granulated sugar, divided
2 tablespoons milk
1 large egg
¼ teaspoon purple food dye, (liquid dye), using it is optional
Instructions
Make the blueberry sauce.
In a medium pot over medium-low heat, combine the fresh blueberries,
sugar, and lemon juice. Cook, stirring frequently, until the blueberries
break down and the mixture thickens. This will take about 5-8 minutes.
Set aside to cool.
Combine the dry ingredients. In a large bowl, combine the flour, cornstarch,
baking powder, and salt. Set aside.
Cream the butter and sugar. In another large bowl, cream the butter and 1¼
cups of white granulated sugar until light and fluffy.
Add the blueberry sauce. Scoop 3 tablespoons of the cooled blueberry
sauce out of the pot and mix it into the butter and sugar. (If you have
extra sauce, put it in a mason jar for later. You can use it on pancakes.)
Add remaining liquid ingredients. Add milk, egg, and dye. Mix until just
combined.
Add dry ingredients. Mix until everything is well combined and there are no dry bits of batter.
Chill the dough. Cover your bowl with saran wrap and chill in the refrigerator
for 3 hours.
Prep your tools. Preheat your oven to 325ºF. Line a baking sheet with
parchment paper or a Silpat. Set aside.
Pour sugar. Place the remaining 1/4 cup of sugar in a shallow plate. Set aside.
Form the cookies. Scoop the chilled cookie dough and roll it into balls,
using about 1 heaping tablespoon of dough per cookie.
Roll in sugar. Place the rolled cookie dough into the sugar and roll it
around to coat. Place the sugar cookie dough ball onto your prepared
baking sheet.
You will be able to fit 6 cookies on one standard baking sheet. (There needs to
be space between the balls of dough.)
Chill the extra dough. Once you have shaped your 6 cookies, place the cookie
dough back in the fridge until you are ready to shape the next batch. Or, if you
have two cookie sheets, you can start working on the next batch while the first
one bakes. You just don’t want the cookie dough to sit on the counter and
warm up.
Bake. Place in the oven and bake for 15 minutes or until cracks form.
Cool. Remove the cookies from the oven and allow them to cool for 10
minutes on the baking sheet before transferring them to a wire rack to
finish cooling for another 20 minutes. If you try to move the cookies
before 10 minutes, they will be too soft and will break.
From https://diethood.com/blueberry-cookies/#wprm-recipe-container-301219
Eat 'em up on a rainy day! 
