This recipe comes from my great aunt Alverna Virtue. She baked them in a 13 X 9 inch pan instead of a cookie sheet and used an icing instead of butter frosting. When we visited the farm, they were available at every meal: breakfast, lunch, and dinner. They were the highlight of the trip.
When we first got married, my wife didn't like blueberry pie--with good reason, canned blueberry pie filling is gross. When you make a pie with fresh or frozen blueberries, it's a totally different experience. I put very little sugar, and we prefer picking our own blueberries in Michigan at the beginning of the season so they are a little tart. Mmm!
When I first published a family cookbook 25 years ago, my dad, my grandma Mitchell, and I all claimed to have the best chocolate chip recipe. I suppose they each were the best according to the preferences of the reader. I do a couple things different from the standard recipe. I use half butter and half virgin coconut oil. The coconut oil gives the cookies a smoothness. I also add extra chocolate chips. My preferred brand of chocolate chips is Guitard.