These festive cookies are perfect for Memorial Day or the 4th of July. They're sweet and buttery and have crunchy edges and chewy centers. The oatmeal in these cookies lends them a complex nutty flavor, while the cranberries and blueberries add a nice fruity note, and the white chocolate chips add some creamy sweetness.
This recipe is adapted from the very berry oatmeal cookie recipe posted over at Baking Bites:
Red, White, and Blue Oatmeal CookiesNotes:
2 c (280 g) all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 c butter (room temperature)
1 c sugar
1 c brown sugar
2 eggs (room temperature)
2 tsp vanilla extract
2 1/2 c old-fashioned oats
2/3 c sweetened dried cranberries
2/3 c sweetened dried blueberries
2/3 c white chocolate chips
1. Preheat your oven to 350°.
2. In a small bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter, sugar, and brown sugar until they are light and fluffy. Add the eggs one at a time, beating well between each addition. Beat in the vanilla extract.
4. Gradually beat the flour mixture into the sugar mixture until they are well combined. Mix in the oats. Stir in the cranberries, blueberries, and white chocolate chips by hand.
5. Drop rounded tablespoons of the cookie dough onto an ungreased baking sheet. Bake the cookies for 10 to 13 minutes or until the edges of the cookies are golden brown. Move the cookies to a wire rack and allow them to cool completely.
- These cookies will stay fresh for about a week in an airtight container.
- You can make the cookie dough a day or two ahead of time, just keep it tightly wrapped and in the fridge until you are ready to bake.
- The cookie dough also freezes well.
- These cookies are very sturdy and are well suited for sending through the mail.