Here’s an Alaska thing: you pick blueberries and then you put a big bag filled with them in your freezer and, after that, you kind of feel weird about using them. You might call it a sort of blueberry prepper impulse—you just don’t feel right if there are not berries in your freezer. But then, for some of us, it becomes a grandma’s good china situation. You’re always waiting for the right occasion to use it, and it never comes. And then, come spring, the blueberries are still there somehow, and they aren’t even really as good as they would have been if you’d just gone ahead and used them in the fall.

So let’s use some blueberries, shall we? What I like about this recipe is that it makes a super satisfying cookie, in a soft, mall food court cookie way, owing in part to the cornstarch in the dough. It’s also an off-the-beaten path recipe for Alaska blueberries—especially frozen ones. It is refreshingly not pie, jam, muffins, pancakes, or bread. The cookies do have a streusel topping like a classic bloob muffin, but an entirely un-muffiny texture. This is a novel and worthy way to utilize your precious supply, imho.

What’s fun about these cookies is that they use whole blueberries, and just a little bit of blueberry jam cut through the dough to make veins of intense blueberry flavor. You could increase the jam by a teaspoon or two, if you’d like. The way the recipe is written, the cookies remain doughy in the center, but if that’s not your preference, bake the cookies for a minute or two longer.