In a large bowl, cream the butter and sugar until pale, and then stir in the condensed milk. Sift in the flour and then work into a soft dough (using your hands works well). Mix in the chopped white chocolate.
Take a small handful of dough and flatten with your fingers. Place 2-3 blueberries into the centre of the cookie and fold over the sides of the dough to encase the blueberries. Repeat with the remaining dough.
Place onto parchment-lined baking trays, spacing well apart, and bake for about 15-18 minutes or until golden brown at the edges, but still a little soft
Leave to cool slightly and set before transferring to a cooling rack.
The dough without the blueberries will keep in the fridge for 2-3 days or for about 1 month in the freezer – freeze in small slightly flattened chunks and bake as required!
If you have a sweet tooth try these
These taste absolutely amazing. One of the best cookie recipes I've made.
The one downer is that its a very messy mixture but some people love that.
Apart from this I LOVE this recipe - 12 Feb 2011