Reviewed: Aug. 27, 2009

Really good! We probobly used twice the recomended amount of blueberries and they turned out great! I agree with some of the other reviewers that say this sort of like a cake cookie, but hey, thats awesome! Ive made these twice, and they never last longer than a day in our house. My 3 and 4 year olds love them.

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Kari

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2009

Great cookies! They are actually plump up when you cook them are light and fluffy. I was out of lemon extract so added vanilla. I also took previous advice and added lemon zest (this makes the cookies zing). Also, I sprinkled the cookies with a cinnamon/sugar mix before baking. My house smelled really good while they were baking. My kids (ages 2 & 4) also liked them and they are picky eaters. Great recipe to use bluberries that are a little past their prime.

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jkmom

Cooking Level: Expert

Home Town: Bellingham, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: May 29, 2007

These cookies reminded me more of a scone than a cookie. but they are great. need to add a little more sugar and lemon.you can also use lemon zest it will give a little more flavor.

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dragonwolf8501

Cooking Level: Expert

Home Town: Wareham, Massachusetts, USA

Living In: Wayland, Massachusetts, USA

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Reviewed: Jul. 4, 2006

The dough was runny and the result was not cookies; they were way too cake-like. The texture was too spongey to be considered a cookie and the flavor was absolutely BLAND. I'm sorry I wasted my blueberries on this recipe.

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Joellen

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Reviewed: Jun. 4, 2006

I doubled this recipe and used a teaspoon to drop them. I tried the first batch and sprinkled sugar on the next tray and cinnamon sugar on the next tray. I took them to a picnic and they almost didn't make it past the sign in table!

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Ann Neville

Home Town: South Hadley, Massachusetts, USA

Living In: Beverly Hills, Florida, USA

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Reviewed: Aug. 31, 2005

Right out of the oven, these tasted like fat little blueberry pancakes (they didn't spread, though). They are more a muffin in texture, than a cookie. If I were to make them again, I'd add more flavouring (more lemon, or some zest, & some vanilla, too) and more blueberries. This recipe made 30 cookies for me.

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RueBarbe

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2005

WONDERFUL recipe! The double batch made 6 dozen good-sized cookies. These are perfect tea cookies - light, fluffy, just a hint of lemon, and not too sweet. I doubled the blueberries - perfect!

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Crystal Arcand

Cooking Level: Intermediate

Living In: Mineola, Texas, USA

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Reviewed: Aug. 31, 2002

Not a bad start, but definitely a very cake-y cookie following the original recipe. Having read the other reviews, I upped the butter by a 1/4 stick, omitted one egg, added a little extra sugar, and added a little oatmeal just for good measure. Having done so, the end cookie was just a touch sour, so I made a vanilla-lemon glaze, using lemon juice, 10x sugar, and vanilla extract, and drizzled it on. They flew off the plate so fast at work I had to take in more the next day for friends who missed them.

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DANDK1997

Cooking Level: Expert

Home Town: Owego, New York, USA

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Reviewed: Jun. 20, 2002

This is an easy, simple recipe...for blueberry scones! These aren't cookies folks--prepare for a pleasant, fruity, dense biscut...also known as a scone. Not a disappointment, but not cookies either. : )

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REN_CHICK

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Reviewed: Jan. 29, 2002

I'm an 18 year old male going into culinary school next year and I really liked these cookies.My family and friends also loved them. Great way to use up blueberries!!

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INDIANACHEF02

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Reviewed: Jul. 2, 2001

I really enjoyed these cookies although I don't believe that one cup of blueberries is enough. I added 1-1/2 cups and I think the recipe could use more. I also added about 1 tsp. of lemon zest. Because this dough turns out so soft and the cookies really spread in the over, next time I will chill the dough about an hour before baking.

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