Though I can’t quite feel that summer is drifting away, given the current heatwave we are experiencing, I can see the change in the sunlight. I notice that it’s just a little bit darker than it was the day before at the same time. And when I’m photographing for this blog, usually in the early afternoon, the light seems different. It’s shifted. The long shadows that I struggle with towards the end of the day are creeping into my little photography corner earlier and earlier each day. My heart fills with sadness and dread while I wonder where did summer go? How could I let it slip away?
Of course, it feels like a million degrees in Montreal and the heatwave has kept me nicely dehydrated and selfishly optimistic: maybe this year, the summer will extend all the way to February. Can you blame a girl for holding onto the impossible hope? I can’t help but get a little nervous around August and September because I know what lies ahead. And ever year around this time, I feel a little bit panicked because I perpetually find that I haven’t found a moment to bake a single summer berry pie yet again. How many summers have gone by when I suddenly realize I didn’t? So many. Too many! There’s just never enough time, and yet there’s so much time. I am always flabbergasted when I look back at the time that has passed, the number of days gone by, and it pains me to think about all the fun things that didn’t get done that I should have found time for. I should have made time. How could I not find a moment in all those days of summer to make just one pie? Dumbfounded.
I get angry at myself when I really shouldn’t. I know that I still have a little more time. I made blueberry cookies to make up for the lack of baking with berries this year on the blog. It’s not pie, but these blueberry cookies are a good start. Come mid-August, like every summer before, I find myself planning all the things that I must make with berries before they are gone. I sit down and I make long lists while sipping on a cup of tea and munching on blueberry cookies. Just one more bite before I tackle that pie! Or I could just sit here and drink tea and eat blueberry cookies. I guess life isn’t so bad.
- 150 grams (1 cup) fresh blueberries (preferably wild blueberries which are smaller and sweeter)
- 188 grams (1½ cups) all-purpose flour
- 95 grams (1 cup) large flake oats (rolled oats)
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp finely chopped fresh rosemary
- 115 grams (1/2 cup) unsalted butter, softened
- 100 grams (1/2 cup) granulated sugar
- 100 grams (1/2 cup) light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 tbsp maple syrup
- 90 grams (2/3 cup) white chocolate chunks
- Preheat the oven to 350ºF.
- Place the blueberries on a parchment-lined rimmed baking sheet and freeze while you make the cookie dough.
- In a medium bowl, whisk together the flour, oats, baking soda, salt, and fresh rosemary. Set aside.
- In a large bowl, cream together the butter with the two sugars until they are well mixed with a wooden spoon (or in the mixer if you prefer).
- In a small cup, whisk together the egg, vanilla, and maple syrup.
- Drop this mixture into the bowl with the creamed butter, a little at a time, stirring well with each addition.
- When the egg mixture has been incorporated, pour the dry ingredients into the bowl. Stir to combine.
- Dump in the white chocolate chunks and the frozen blueberries, folding them in carefully.
- Scoop heaped tablespoons of the cookie dough onto a big parchment-lined sheet. Chill the cookies for 15 minutes.
- Bake the cookies for 12 to 16 minutes in the oven or until the edges are beginning to brown. Note the baking time is entirely dependent on your oven and how cold the cookie dough is.
- Let cool before transferring to a rack. I stored these on the wire rack, uncovered, overnight, so that the cookies dried out a little. The next day you will have perfectly chewy blueberry cookies, whereas fresh from the oven, they were a little moist and cakey.