8 Comments
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Liv's avatar

These look incredible!! What would I need to take into consideration if I used frozen wild blueberries? (Maybe extra moisture?)

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Karianna Alexa's avatar

ooh that's a good question! i THINK you may be good to stick to the recipe, as cooking the berries briefly beforehand releases the juices anyway and the pectin thickens it slightly; that being said, i haven't tried using frozen wild blueberries for these. if it seems like they release more than 1/4 cup of liquid i would just drain a little bit off before adding the berries to the dough. :) please update me if you try!

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Liv's avatar

I will report back! These look amazing and I have soooo many blueb’s. Thank you for replying 🩷

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Karianna Alexa's avatar

thank you!! i can't wait to see!

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sophia's avatar

light or dark brown sugar? :)

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Karianna Alexa's avatar

light brown sugar :)

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CJ's avatar

They look delish. Is there any way that this can be adjusted so they don’t turn out as flat as pancakes

Legit question

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Karianna Alexa's avatar

you could maybe try adding more flour, but i've never tried it so i can't say how else it might affect the cookies. the thinness of these cookie gives them crunchy edges and a gooey/soft center fresh out the oven that turns into a tender, soft muffin-like cookie the longer they sit! if you prefer a thicker cookie though, this just may not be the recipe for you, im sorry! thanks for checking it out!

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