Happy Monday! The Milk Bar Monday ladies are back at it this week and have a special recipe for you (and our last Milk Bar cookie recipe!) the blueberries and cream cookies.

I first tried the blueberries and cream cookie when I was in NYC in September. I dragged my family to the location in midtown to fulfill my Milk Bar dreams.

While in the actual store I decided to make it worth my while. I got one of each cookie available (the blueberries & cream, compost, corn, and cornflake), a slice of crack pie and a cup of the kaffir lime and caramel soft serve… I wasn’t holding anything back.

I was excited to see what Christina’s cookies were like, especially the blueberries & cream one. Honestly, I wasn’t crazy about it. And that turned out to be what the entire family thought.

The MBM ladies and I had a similar discussion over email about our favorite cookies. Some favored the chocolate, some the corn, and others voted for the compost. I think my absolute favorite cookies we’ve made from the book are the corn, chocolate and cornflake-marshmallow.

I thought the homemade blueberries & cream cookies were much better than the ones I bought in NYC. Maybe it was because I added extra milk crumbs, or maybe because I was able to make them crunchy around the edges. Or maybe the one I bought had been sitting around for a few days. Either way I was happy with my results.

A few notes on my process:

I made these when I visited my home this weekend which meant 2 things. 1 – I wasn’t able to use bread flour. 2 – I was able to bake in a convection oven.

The bread flour would have probably made a slight difference in the texture of the cookie, but I think you could use either type of flour and be ok. And the convection oven my mom has always bakes cookies more evenly than my apartment oven.

I ended up using blueberry flavored crasins because my local grocery didn’t have dried blueberries … and I wasn’t in the mood to hunt for them. The cranberries were super tasty leading me to believe you could sub almost any dried fruit. I think strawberries or cherries would be fabulous.

It’s the Second Annual Great Food Blogger Cookie Swap! This year our lovely hostesses partnered with Cookies for Kid’s Cancer & OXO to make the season a little more special.

Every food blogger that signed up made a small donation to Cookies for Kid’s Cancer. And for every dollar that we donated OXO matched dollar for dollar!

If you weren’t able to participate in the fun this year be sure to keep an eye out for it next year. It’s a great event!

Gooey Butter Cookies… Have you seen these before?

The first time I tried a gooey butter cookie was at my parent’s house. It took me all of 3 bites to become completely addicted.

When I asked my Mom where she got these tasty new cookies, she told me the local butcher shop. Uh…okay? Next time I went in, I looked around and sure enough I found a few packs of cookies sitting amongst the random spice mixes and bread.

I liked these so much I knew I could never make them … that would be far too dangerous.

But that didn’t mean I couldn’t make them for anyone else!

They are great for shipping to you friends around the holidays because [1] they stay super moist and chewy longer than most cookies [2] it’s easy to make any flavor!

That’s right. This recipe is so fun & easy. All you need is a box of cake mix, an 8 oz block of cream cheese, 1 stick of butter and an egg! You can substitute any flavor cake mix, and spice up the mixes with chocolate chips or extracts.

For my cookie swap matches I chose to make red velvet & chocolate.

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