Giant Purple Cookie

I think Ted came home from work with the suggestion for this recipe from a co-worker. In original form it is called “Crustless Cranberry Pie”. A web search turned up a numerous variations on the recipe so we picked one that seemed reasonable. We’ve made it a dozen plus times and love the result. We usually call it ‘giant cranberry cookie’.

Tonight I had no cranberries. Blueberries seemed a fair substitute. The color is definitely eye catching before baking.

Giant Purple Cookie
Servings: 6-8
Prep time: 15 minutes
Total time: 55 minutes

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/4 tsp. salt
  • 2 cups frozen blueberries
  • 1/2 cup roughly chopped walnuts
  • 1/2 cup (1 stick) butter, melted and cooled slightly
  • 2 eggs
  • 1 tsp. vanilla extract

Directions:

  1. Arrange an oven rack in the center of the oven. Preheat to 350°F. Grease a 9″ glass pie pan and set it aside.
  2. Mix together the flour, sugar and salt in a bowl. Add the blueberries and walnuts, stir gently to coat.
  3. Combine the melted butter, eggs and vanilla in a separate bowl. Use a fork to combine the ingredients and then pour into the dry ingredient bowl. Stir to combine. The batter will turn purple.
  4. Transfer the batter to the greased pie pan and distribute evenly. Bake for 40 minutes, rotating the dish 180° halfway through baking.
  5. Remove from the oven and allow to rest for 15 minutes on cooling rack before serving.
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