Blueberry Cornflake Cookies


*Disclaimer* If you are on a diet, trying to make lifestyle changes, or an enemy of butter and sugar, these cookies are not for you.  Perhaps these vegan cookiesthis tofu chocolate pie, or this oatmeal cake will suffice, but I’ll warn you that nothing even moderately wholesome can substitute a warm cornflake and dried blueberry specked cookie.


If you’re still reading this, I hope you’re a fan of sugar and butter and flour.  I figure that a recipe this decadent ought to be posted later in the year, especially because I assume most new years resolutions are still holding strong, but I can’t contain my glee with these blueberry studded treats.

I know-I know, these cookies don’t look special.  They don’t have the distinctive brown spots of chocolate chip cookies, or the crackled surface of molasses ginger cookies, but they have something special: outrageous flavor and texture.

Imagine a cookie with the texture of shortbread, combined with a chewy center that’s reminiscent of peanut butter cookies.  Drooling yet?  Now, imagine that every bite you get crunchy pecan pieces, hints of cornflake flavor paired with a slight crunch, and the chewiness and taste of dried blueberries.  Like I said, outrageous!

Dried Blueberry Studded Cornflake Cookies

originally found here

  • 1 cup butter
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 1 tbs molasses
  • 1 egg
  • 1 tbs vanilla extract
  • 1 cup crushed cornflakes (not powdered, merely crushed)
  • ½ cup pecans, chopped
  • ½ cup dried blueberries
  • 1 cup quick cooking oatmeal
  • 3 ½ cups AP flour
  • 1 tbs (yes, tablespoon) baking soda
  • ½ tsp salt (I’m thinking that a little fleur de sel sprinkled on top would be killer!)
  1. Cream together the butter, sugar, oil, and molasses.  Whisk in the vanilla, and egg.
  2. In another bowl, whisk together the crush cornflakes, pecans, dried blueberries, oatmeal, flour, baking soda, and salt.
  3. Stir the dry ingredients into the wet ones, until a dough forms.
  4. Chill the dough for an hour or so (I made the dough at night and baked the cookies in the morning).
  5. Scoop out 2 tbs sized portions of dough onto a greased cookie pan.
  6. Bake for about 8-10 minutes at 350 degrees F, or until the edges are golden brown.  Since the recipe makes so many cookies, experiment with baking times to get the exact texture desired. 🙂
  7. Enjoy!

Blueberry Muffins


Junior year is notorious for being the toughest year in high school. I’ve always giggled at such accusations, doubting any truth in the rumors, but being a junior now, I regretfully must agree: junior year is rough.

Perhaps it my fault-I decided to take 8 classes without a prep, but all I can do now is work hard and study my arse off.

And that’s what I’ve been doing. the. whole. weekend.

After so much mind bogging math and english and physics and chemistry, I needed a break, so I decided to bake a dessert.

I settled on making blueberry muffins, following a generic but freakishly delicious recipe which I’ve used various times.  Using a new pan that I got on sale at Sur la table a while ago, I ended up making six gigantic blueberry muffin bowls.  I put ice cream in the concave part of the muffins, but I’m sure whipped cream, pudding, or even yogurt would be delicious as well.  They’re perfect for dessert, but an equally worthy candidate for breakfast too (Or you can be like me, and eat them for lunch and dinner as well!).

Blueberry Muffins

  • 1 ½ cup flour (I used white whole wheat flour)
  • ½ cup + 2 tbs brown sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • 1/3 cup oil
  • 1 egg
  • milk
  • 1 tsp vanilla
  • 1 ½ cup blueberries (I used frozen)
  1. In a large bowl, whisk together the flour, sugar, salt, baking powder, and pumpkin pie spice.
  2. Measure out the oil in a measuring cup.
  3. To the measuring cup add the egg and vanilla.
  4. Add enough milk to fill the measuring cup to the “1 cup” line.
  5. Add the wet ingredients to the dry ingredients and stir until combined.
  6. Fold in the blueberries.
  7. Divide into 10 muffin cups, and bake at 400 degrees for about 20 minutes, or until a toothpick can be removed without crumbs.