A deliciously patriotic red, white and blue dessert cookies made with oats, white chocolate chips, cranberries, and dried blueberries. This easy recipe can be made in under 30 minutes!
These oatmeal cookies are inspired by my favorite old-fashioned oatmeal cookie recipe. They are as beautiful as they are yummy.
- flour, salt, baking soda, baking powder
- butter, softened
- brown sugar
- granulated sugar (white sugar)
- large eggs
- vanilla extract (not imitation)
- quick oats (not old fashioned)
- white chocolate chips (the kind for baking)
- dried blueberries (sweetened)
- dried cranberries (sweetened)
Best chocolate for oatmeal 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.
Red, white and blue cookie ingredients
Some other patriotic/4th of July dessert ingredient substitutions include:
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.
Frequent questions for making oatmeal cookies with berries.
Fresh vs. dried berries for cookies?
Can I use fresh berries? 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.
How to keep cookies from getting hard
To keep cookies from 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.
Storing oatmeal 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).
How long can I freeze cookies?
Cookies may be frozen in an airtight freezer safe container for up to 3 months.
What to serve with oatmeal cookies
These cookies are best enjoyed with a tall glass of milk, atop ice cream, or as dessert.
How to make perfect oatmeal cookies every time
- Prefer a thin cookie? Use ½-1 cup less flour for thinner, less dense cookies
- Need to add something? It’s easiest to mix inclusions by hand in a large bowl.
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.