Blueberry Cookies

Gather ingredients and heat the oven to 350°F. Line 2 large baking sheets with parchment paper.

In a large mixing bowl, beat the butter at room temperature with the brown sugar and granulated sugar until creamy and well combined.

In a separate bowl, whisk together flour, salt, and baking powder. Stir until blended.

Beat together the egg, cinnamon, and vanilla extract. Add to the creamed butter and sugar. Mix with a hand mixer until combined.

Gradually add the dry flour mixture to the wet mixture until a sticky dough forms and all the flour is incorporated.

Gently fold in the frozen blueberries and white chocolate chips.

Use a cookie scoop (1.25 oz) to drop dough onto the prepared baking sheets, spacing about 5 cm apart.

Bake in the middle rack of a 350°F oven for 15–20 minutes, until the cookies have spread and the edges are lightly golden. In my oven 15 minutes; in the Budget Bytes oven about 20 minutes. They should be golden around the edges while the center remains soft.

Let cool on a rack for 10–15 minutes before enjoying.