These are my new favourite cookies.  I developed this recipe in an attempt to recapture the yummy-ness of a Purdy’s dark chocolate blueberry almond bar given to me last fall.  These are addictive, so be careful …

Blueberry Dark Chocolate Almond Cookies - the “Sweet Blues”

1/2 cup butter or non-hydrogenated margarine

2/3 cup brown sugar

1 egg (omega-3 if possible)

1 tsp vanilla

1 1/2 cups all purpose flour or whole wheat pastry flour

1 cup quick oats

1 tsp baking soda

1/4 tsp salt

1/2 cup dark chocolate chips (Belgian choc is unbeatable)

1/2 cup dried blueberries

1/2 cup slivered almonds, toasted (toast in frying pan for a few minutes over medium heat until golden brown)

1)  Heat oven to 350 degrees Fahrenheit. 

2)  Beat butter and brown sugar in mixing bowl until smooth.

3)  Add egg and vanilla.  Mix until smooth.

4)  Add flour, oats, baking soda, and salt.  Mix until thoroughly combined. 

5)  Stir in chocolate chips, dried blueberries, and toasted almonds.

6)  Drop dough by spoonfuls onto cookie sheets.  Flatten slightly with hands. 

7)  Bake 15 minutes until pale golden.  Cool on wire rack.

Makes approximately 24 cookies.  Delicious with coffee or a glass of milk.