#3158 - Blueberry Cookies

(by Shirley McNevich)

2 cups flour
1 1/2 tsp. baking soda
1 tsp. salt
3/4 cup Domino's dark brown sugar (packed)
3/4 cup white sugar
1 cup butter (melted)
1 tsp. vanilla
2 eggs
1 1/2 cups fresh blueberries

In a bowl add flour, baking soda and salt--stir with a whisk to mix, then set aside. In a mixer add brown sugar, white sugar and melted butter--beat until mixed. Add vanilla and eggs--beat until mixed. Slowly add flour mixture--beat just until mixed. Remove bowl from mixer--add blueberries--stir gently until mixed. Cover the mixer bowl with Saran wrap and refrigerate OVERNIGHT. The next day, drop batter by spoonfuls on to greased cookie sheets (making sure to re-cover and refrigerate remaining batter in between batches). Bake at 375 degrees for 12-14 minutes or until golden brown. Cool cookies 2-3 minutes, then transfer them to paper towels to cool. Note: the batter MUST be refrigerated overnight in order for the cookies to turn out right.