Clean Up & Cookies: Lemon Blueberry White Chocolate Chip Drop Cookies

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We’re a family of hand washing dishes, from way back. To this day, I don’t have a dishwasher. My mom now does have a dishwasher, but still prefers to hand wash her dishes. And with 3 kids and a lot of meals, that can be a lot of dishes. A tough dish cloth that actually gets your dishes and kitchen clean without a lot of effort is essential.

Available in the cleaning aisle at Walmart, the new Scotch-Brite® Scrubbing Dish Cloth gives you non-scratch scrubbing power with the wiping and drying functions of a dish cloth. In 2 packs in tan, coral, and navy for $4.98, the premium, textured fiber Scotch-Brite® Scrubbing Dish Cloth features two sides with scrubbing dots technology on one side originating from their stay clean sponges that is also fully washable, reusable and sturdy.

Because when you make Lemon Blueberry White Chocolate Chip Drop Cookies for your family, you need to make sure cleanup is quick and easy. So you can eat cookies instead of spending all day scrubbing pans.

These Lemon Blueberry White Chocolate Chip Drop Cookies are like little mounds of summer. Filled with blueberries and lemon flavor, they’re fluffy and soft and will stay in whatever shape you drop them on the pan. So if you want a pretty cookie, keep that in mind. I actually like the rustic, homemade look that these produce when they’re literally just plopped on a baking sheet.

For the cookies, you first need to cream together butter and sugar. Add vanilla, eggs, and the lemon zest from one lemon along with its juice.

In another bowl add baking powder, baking soda, salt, cinnamon and 3 ½ cups of cake flour. Using your dish cloth to clean up the inevitable flour spills. If you want a more traditional cookie, drop the amount of flour down to 3 1/4 cups.

Then gently fold in blueberries and white chocolate chips before letting the dough chill in the refrigerator for an hour. At that time, use a small scoop and spoon to form your drop cookies. Bake at 350 for about 10 minutes, until the bottoms are just lightly golden.

And the 10 minutes while the Lemon Blueberry White Chocolate Chip Drop Cookies are baking is plenty of time to get the kitchen back in order.

One great tip for any cooking or baking is to clean while you go. You don’t want to have to keep going back and forth from the sink to wipe up the little spills that happen, however. So I like to keep a dish cloth nearby. And I do that with a Plastic Bottle Dish Cloth Holder made simply with a clean plastic bottle and magnets, that way it’s easy to move from stove to refrigerator to sinkside if needed, yet it keeps it out of the way, too.

Plastic Bottle Dish Cloth Holder

Supplies needed:

• clean plastic bottle
• heavy duty magnets
• scissors

Start by removing the label then snipping the top and bottom from the plastic bottle, leaving only the middle section.

Cut another section away lengthwise so it hangs open.

Apply magnets. My magnets weren’t as heavy duty as I would have liked so I needed 3.

It’s an easy way to save some time in the kitchen. So you can get to these Lemon Blueberry White Chocolate Chip Drop Cookies even faster.

Lemon Blueberry White Chocolate Chip Drop Cookies

Yield: 48 cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

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Ingredients

• 1 cup unsalted butter, softened
• 1 cup sugar
• 2 eggs, room temperature
• 2 tsp vanilla
• 1 lemon, zest and juice
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 3 1/2 cups cake flour
• 1 cup blueberries
• 1 cup white chocolate chips

Instructions

1. In a large bowl, mix butter and sugar until light and fluffy.
2. Add eggs one at a time. Add vanilla, lemon juice and zest.
3. In another bowl stir together all the dry ingredients.
4. Combine dry into wet, mixing slowly until it's all combined.
5. Fold in blueberries and white chocolate chips.
6. Cool dough for at least an hour.
7. Preheat oven to 350.
8. Taking a small scoop and spoon, drop scoops of dough onto a baking sheet, keeping in mind that the cookies will bake just how you see them on the pan.
9. Bake for about 10 minutes, or until the bottoms are just lightly golden. The edges of the cookies should not be brown.

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Want to find more great recipes and inspiration? Check them out here!