The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 12, 2009
Cooks Illustrated has a blueberry scone recipe that is a little tricky. This cookie recipe makes a cookie that is identical to the scones but a whole lot easier and, most importantly, more numerous!! They're delicious. I followed the recipe exactly, and before baking, I sprinkled a little turbinado sugar on the cookies for that crunchy top. I also sprinkled a little nutmeg on some of them which was very good, but the cookies were just as delicious without. I only made a few and put the rest of the dough back in the fridge so I can have fresh ones whenever necessary for the next few days!!
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 7, 2009
Pretty good cookies.. I thought I could cheat and use frozen blueberries, WRONG! Frozen blueberries will turn your cookies.. blue. I have blue swirl cookies lol.. Next time I make them I think I will use fresh berries, and I want to try to make the cookies a little more substantial.. they stayed really soft, even after I took them off the pan. I may need to just bake them a bit longer.. I don't know it was really hard to tell how done they were seeing as they were blue.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 3, 2009
Mmm delicious! Will definitely make again & maybe try with dried blueberries next time
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Oct. 19, 2009
My family really enjoyed these little morsels. We had a bunch of blueberries from my sister's garden and were running out of ideas on how to use them. These cookies were good and a fun way around chocolate chip ones.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
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Reviewed: Oct. 16, 2009
These are lovely little cookies. They really are like little mini muffin tops--delicious! I refrigerated overnight then baked. They don't spread too much and browned nicely (without browning too much) in my oven at 15 minutes. I froze them to stop myself from eating them! I didn't change the recipe at all and didn't notice any bitter taste, spreading, etc. Perhaps the key is refrigerating overnight--whatever, they were great and worked well. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 24, 2009
These are good but more like a mini cake. My office liked them. I used pureed blueberries in the recipe too just to give it an extra blueberry kick.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 8, 2009
After reading other reviews I made several alterations to this so I could use up the leftover blueberries we had on hand. I used less milk (a splash or 2 at most), vanilla extract instead of almond flavoring, added walnuts and chocolate chips and used an 8" x 11.5" x 2" glass baking pan. I also froze the batter for an hour before baking and sprinkled with powdered sugar and cinnamon when removed from the oven. Turned out great as a substitute for muffins/cookies. Would make again but the title should be changed from cookies to muffins as the texture is not like any chocolate chip cookie I've had. Thanks for the base recipe.
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Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Sep. 3, 2009
these were good, just didnt store very well they got really soft.
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Cooking Level: Expert

Home Town: Westminster, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 11, 2009
I could not wait to try these after reading the reviews but something went wrong. The dough was very thick and I had to "kneed" in the blueberries which was hard to do. It seemed like it needed more milk or something.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 7, 2009
These were surprisingly good and very flavorful. I followed others' advice and did half almond and half vanilla extract. Did not measure zest, but got in a fair bit, appeared to be more than recommended. Will make again. Made a lot of dough, so I portioned it into saran-wrapped rolls for future noshing. Good eats!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 2, 2009
Not my favorite cookie, but good none the less! I loved the lemonyness of them, and they were so fluffy, it was beautiful! They were like teeny tiny little muffin imposters. :) But they really were a unique cookie, so they deserve a thumbs up!
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Cooking Level: Intermediate

Living In: Gahanna, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Aug. 1, 2009
I love these and can't stop eating them! The almond flavoring adds a great flavor to them!
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Home Town: Holland, Michigan, USA
Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 23, 2009
I made a batch of these and two days later, I had to make a double batch. I like the almond flavor. Great recipe to use up extra blueberries. Thanks for the recipe!
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MJC

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 17, 2009
Odd cookies. More like cake. I did flatten them before I put them in the oven. Also used Splenda and whole wheat flour. The almond flavour was good (I added a bit extra) with the blueberry flavour.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 11, 2009
If you find it hard to contol yourself, don't make these cookies! They are more like small cakes that look like cookies. It's almost impossible to stop eating them!
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Cooking Level: Intermediate

Home Town: Kingwood, Texas, USA
Living In: Budapest, Pest, Hungary

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 6, 2009
These were great! I had to use vanilla, because I didn't have any almond extract, and there still were wonderful! I did everything else as the recipe stated and they were so good, I ate most of them myself. The rest of the family thought they were yummy! What a great way to use extra blueberries!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jul. 2, 2009
These are really good. Not too sweet and a great way to use up some blueberries. Mine turned out just as I dropped them on the sheet and did not spread, which is fine. They were crisp on the outside and soft on the inside and had the distinct flavor of blueberry pancakes, lol, which is not a bad thing (in my opinion). The only change I made was using Splenda rather than sugar, adding 1/2tsp baking powder, and only refrigerated for about 2-3hrs. My taste testers liked them and I think they will make a nice dessert for our cookout tonight. UPDATE: These were a hit at the cookout! Eevryone liked them, even the kids. They were a nice light, easy to eat and not too sweet dessert.
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 17, 2009
These are absolutely fabulous!!! So delicious, everyone has raved. I used fresh blueberries from our weekend blueberry-picking adventure. I accidentally forgot to use the lemon zest at all but I don't think it made any difference in the recipe. I also refrigerated my dough for 24 hours because I ran out of time right after I made it. The cookies were still wonderful, we will definitely be making them again. Thanks so much!
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Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 16, 2009
WONDERFUL!!! I am a blueberry fanatic and have been trying to find every way possible to cook with them. I stuck to the recipe and I am glad I did because these are perfect! More flavorful than most reviewers stated. Maybe just different tastes. I am baking small fruit cookies for my wedding and these are now on the list! Thank you so much for sharing, I hope I can still fit in my dress!
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amy

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jun. 14, 2009
Fantastic cookie. I cut the milk in half, used 1/4 lemon extract instead of zest and vanilla instead of almond extract. I also used fresh large blueberries (not as sweet), they were quite firm so I was able to cut them in half. I didn't have to refrigerate and they turned out great!
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