Red White and Blue Backpack Cookies aren’t quite an oatmeal cookie, nor are they quite a chocolate chip cookie. Rather, they’re bursting with an array of flavors and textures sure to please the Cookie Monster in your house. In addition, their chewy center and crispy edges make them the perfect addition to your holiday picnic basket or hiking backpack.
I adapted the recipe for these delicious cookies from Southern Living’s Five Star Recipes that I bought 20 years ago! I added the red, white, and blue in honor of Memorial Day and the upcoming 4th of July. Did I mention how good these cookies are?
Ingredients for Red White and Blue Backpack Cookies:
I used the following ingredients: Unsalted butter, granulated sugar, brown sugar, egg, vanilla extract, baking soda, baking powder, salt, all-purpose flour, old fashioned oats, Rice Krispies, M&M’s, unsalted peanuts, toasted pecans, flaked coconut, and semisweet chocolate chips.
Making the Red White and Blue Backpack Cookies:
First, I creamed the butter using an electric mixer. Then, I added the two sugars, and continued beating the mixture until it was light. Next, I added the egg and beat the mixture on high until it was light and creamy. After that, I added the vanilla extract, and beat the mixture until everything was well combined.
Before adding the flour, I beat in the baking powder, baking soda, and salt. Then, I added the flour, and beat the mixture on low until the flour was incorporated.
Finally, I added the remaining ingredients – the oats, Rice Krispies, red white & blue M&M’s, peanuts, pecans, coconut, and chocolate chips.
I stirred the cookie dough to make sure that all of the goodness was nicely incorporated. Then, I dropped the cookies onto a silicon lined baking sheet using a 1-3/4 inch ice cream scoop. Next, I rolled the dough into balls, and flattened the cookies to about 1/2-inch with my damp fingers.
I popped the cookies into a preheated 350° F oven for about 9 minutes. After 9 minutes, the edges had started to brown slightly and the cookies were perfectly cooked. I removed them from the oven, and let the cookies sit on the baking sheet for about 5 minutes. Then, I transferred them to a wire rack to cool completely.
These cookies chocked full of goodness in every bite, and are absolutely delicious. Yum!