White Chocolate blueberry cookies are a deliciously red, white and blue dessert cookies made with oats, white chocolate chips, cranberries, and dried blueberries.
what you’ll need
- quick oats (not old fashioned) are recommended
- white chocolate chips– use the baking kind
- dried blueberries and/or cranberries
Follow these instructions for the best cookies every time.
- Prefer a thin cookie? Use ½-1 cup less flour for thinner, less dense cookies
- Just want blueberries? Double the amount and omit the cranberries.
don’t overcook your cookies
- To prevent hardening, remove from the oven when almost finished. They’ll still be a bit mushy in the center, but not too mushy. You may test-bake a cookie or two to see how this recipe works best for your oven.
what is the best chocolate for cookies?
- All chocolates work well, but the BEST chocolate for baking cookies is always chocolate chips or baking chocolate.
- This recipe would also work well with a dark rich chocolate, as berries are frequently paired with dark chocolate bars. I’ve also used white chocolate in my red, white, and blue blondies recipe.
can I use fresh blueberries?
- Yes, but you may want to smash them a bit and pat dry with a paper towel before adding to the mix. This way, they do not make the batter too mushy.
- Red: dried cherries, raspberries, strawberries
- White: macadamia nuts, coconut slices, marshmallows, or add a drizzle of white icing on top
- Blue: blue sprinkles, blue m&ms, or blackberries.
how to store leftover cookies
- Oatmeal cookies are best stored in an air-tight container at room temperature for up to a week. This recipe makes 48 cookies, plenty enough to store (that is, if they’re not eaten first).
can I freeze oatmeal cookies?
- these cookies may be frozen in an airtight freezer safe container for up to 3 months.
These cookies are best enjoyed with a tall glass of coffee, milk, with ice cream, or as dessert.
Red, White and Blue Oatmeal Cookies
- Cookie sheet (I use an ungreased airbake cookie sheets)
- Electric mixer
- Preheat oven to 350℉
- Sift all dry ingredients together into a large bowl and set aside.
- With an electric mixer beat together butter and sugars on medium-high speed until light and fluffy (~3 minutes).
- Add eggs and vanilla, beat on med-high until well incorporated (~1 minute).
- Add all the flour mixture; mix on low just until the flour mixture is incorporated (~30 sec -1 minute)
- Add in the quick oats, white baking chips, and dried berries, and mix by hand with rubber spatula until incorporated.
- Scoop balls of dough, about two tablespoons in size onto baking sheets, spacing a couple inches apart. Press down lightly on the top of the cookies with the palm of your hand to flatten just a bit (no need to do this if using the lesser amount of flour as detailed in the notes section).
- Bake 10-13 minutes depending on the oven. They are done when the cookie has flattened out, the center has just settled and the center still looks just a little undercooked. (I would recommended to bake a test cookie)
- Cool on the sheet 5 minutes, then transfer to a cooling rack.
- I like these cookies puffier and thick, but you could use ½-1 cup less flour for thinner, less dense cookies
- This is a thick dough, and is easiest to mix inclusions in by hand in a 12 cup bowl.
- Cookies can be stored at room temperature in an airtight container for up to 1 week or can be frozen in an airtight freezer safe container for up to 3 months.