Blueberry Choco-Chip Cookies

From: Annacia

On Jul 29, 2008

This rates a 5 because it' just heavenly in taste. and a 3 for the dough consistency and work ability so I split the difference. I didn't have any blueberries so I cut dried apricots to blueberry size and they worked great. I chopped beautiful deep dark chocolate for the chips. For the sugars I used 1/4 cup of Splenda and 2 Tbsp of Splenda Brown Sugar. All else was by the recipe except I added the pudding (sugar free) to the flour mix to keep it from instantly clumping into a gob of goo when mixed with the butter and eggs. I'm glad that I did because it still gave the dough a very strange texture/consistency. It was like working with .....well..oily pudding. It couldn't have been dropped into nicely shaped cookies. I ended up forming the dough into balls by hand and flattening them on the sheet. I should also mention that fruit and chocolate had to be worked into the mix as it couldn't be easily stirred in as the dough was too solid. The baking time was 16 to 18 mins for me. Once made they are truly scrumptious! They are large cookies and I have already eaten 3, so I'm going to to go put the rest in the freezer right now in self defense. Made for Newest Zaar Tag.