I used Christina Tosi’s recipe.
It calls for dried blueberries. I had fresh blueberries because it’s summer and they’re in season. My mom has a dehydrator. Little did I know, it took the dehydrator 18 hours to dry a pint and a half blueberries HALFWAY. 18 HOURS. So I said, F*** that, and put them in the toaster oven at 225°F for 5 hours and I got my cup of dried blueberries. The rest of the recipe was at least easy to get.
Since I had a bad start to cookies by baking them flat, touching, and burnt a couple of times, I shaved off 25°F from the official temp. I baked mine at 325°F for 15 minutes and they turned out golden tan with a chewy middle. And they did NOT flatten out to the extent that they touched each other! I also hand mixed in the milk crumb and blueberries instead of using the mixer.
Speaking of milk crumb, it is delicious on its own. I’m attempting to make vanilla protein milk crumbs with rolled oats (original recipe plus vanilla protein powder, rolled oats, and a tsp of milk), so I don’t have as much of a guilt trip, but we’ll see.