Another Spring-time baking recipe. Instead of chocolate chips — or white chocolate, butterscotch/caramel or peanut butter — something completely different: Blueberry and strawberry yogurt chips! Found on the King Arthur Baking website, these chips are packed with flavor and make a great cookie, perfect for Spring. And my kitchen smells like blueberry muffins, which is never a bad thing. 🙂
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened to room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon lemon extract
2 large eggs
1 1/2 cups blueberry chips
1 1/2 cups strawberry chips
Directions
Preheat oven to 375F. Line baking sheets with silpat or parchment paper.
Combine flour, baking soda, and salt in small bowl. Cream together butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chips. Drop by rounded tablespoon onto prepared baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
