These are without a doubt my creamiest cookies yet!
Words simply cannot express how much I love this recipe.
The cookies are given an extra dose of creaminess with the addition of milk powder and grated white chocolate.
I used milk powder in both my Raspberry & White Chocolate Cookies and my Strawberry & Cream Cookies but I added white chocolate chunks instead of grated white chocolate. For these cookies I almost doubled the amount of milk powder in my original recipe and that combined with the grated white chocolate has made these the creamiest cookies of all time.
This recipe makes around 30 cookies depending on their size, if that is too many cookies for you, I recommend splitting the finished dough into two equal portions. Roll one portion into a log and wrap in greaseproof paper, you can refrigerate the log for up to a week and make fresh baked cookies when ever you like.
I found dried blueberries at my local supermarket so they shouldn't be to difficult for most of you to find. Milk powder is stocked in most supermarkets too, you will most likely find it next to the long life milk.
360g plain flour
Shape the dough into rounds and place on the prepared cookie sheets, leaving several inches between for expansion.
Bake for 10-12 minutes or until lightly golden brown. Allow the cookies to cool on their trays for a few minutes before removing to a wire rack to cool completely.
Store the cookies in an airtight container for up to 3 days.
Enjoy Cookie Monsters!