Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or dried blueberries
- Optional: White chocolate chips, lemon zest, almond extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For softer cookies, chill the dough for 30 minutes before baking.
- You can substitute blueberries with other berries or even dried fruits.
- Feel free to add your favorite mix-ins, such as white chocolate chips or nuts.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg