Red, White, and Blue Oatmeal cookies are the perfect patriotic delicacy for Memorial Day. They combine a tried and true oatmeal cookie recipe with flavorful morsels to produce a superb cookie.
Ingredients: Here’s What You’ll Need
It may seem that this recipe uses a lot of ingredients, but they come together very quickly.
- Dry Ingredients: I used all-purpose flour and old-fashioned oats for the dry ingredients.
- Sugars: This recipe used both granulated sugar and light brown sugar.
- “Liquids”: I used unsalted butter and an egg for the liquids.
- Red, White, and Blue: Dried cranberries added red to this recipe. Dried blueberries added the blue and white chocolate chips added the white.
- Nuts: My nut of choice in this recipe, and most recipes for that matter, was toasted pecans.
- Flavorings: To add flavor to the cookies, I used Kosher salt, ground cinnamon, ground nutmeg, baking soda, cider vinegar, and vanilla extract.
Steps: Making the Red White and Blue Oatmeal Cookies
- I started by beating together the butter, granulated sugar, light brown sugar, vanilla extract, cinnamon, nutmeg, salt, and baking soda until smooth.
- Next, I added the egg and continued beating the mixture until it was light and fluffy.
- I then added the vinegar. I know that vinegar may seem an odd ingredient. However, it helps cut down on the sweetness and gives the baking soda a boost!
- Next, I added the flour. I beat the mixture on low just until everything was well incorporated.
- After that, I added the oats and stirred the mixture until everything was well combined.
- Finally, I added the toasted pecans, dried cranberries, white chocolate chips, and dried blueberries. I stirred the cookie dough to combine everything.
I used my 1¾-inch ice cream scoop to drop the cookies into a silicone lined baking sheet. Then, I took each dough ball, rolled it between my hands, and flattened it to about ½-inch with my damp hand.
I baked the cookies in a preheated 350°F oven the cookies for 10 minutes.
After 10 minutes, the cookies were golden brown around the edges and perfectly cooked. I transferred the cookies to a wire rack to cool.
I ended up with 28 delicious red, white, and blue cookies that are perfect for your patriotic celebrations. Yum!
Frequently Asked Questions
Feel free to omit the pecans in this recipe. Also, you could substitute walnuts for the pecans.
You can use either quick oats or old-fashioned oats in this recipeW. Quick oats will cook more quickly and will give the cookies a slightly finer texture. Old-fashioned oats will take a bit longer to cook and will give the cookies a more chewy texture.
These cookies can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 3 months. To freeze the cookies, place them in a single layer on a baking sheet and freeze for 1-2 hours. Once they are frozen solid, you can transfer them to a freezer bag or container. When you are ready to eat the cookies, thaw them overnight in the refrigerator or at room temperature for a few hours.
Recipe Tips and Tricks
- Weigh the Ingredients: I learned a long time ago that the best way to ensure consistent results in my recipes is to weigh the ingredients. The reason is that different measuring techniques can result in different amounts of ingredients. I include the weights parenthetically in the recipe below
- Use a Cookie or Ice Cream Scoop: The best way to make sure that the cookies are of equal sizes is to measure the dough with a cookie scoop or an ice cream scoop.
- Roll and Flatten: Once you have measured out the cookie dough with a scoop, roll the dough into a ball. Then slightly flatten dough with damp finger tips. Flattening the dough will help produce the perfect thickness of the cookies.
- Better the Next Day: One thing that I’ve found through the years with these cookies is that they improve in flavor and texture the next day. Therefore, don’t worry about having leftover cookies.
Other Oatmeal Cookies
If I had to pick one type of cookie that was my favorite, it would probably be an oatmeal cookie. One of the reasons is that oatmeal cookies are quite versatile in different ingredients that can be added. Here are some of my favorites.
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Red White and Blue Oatmeal Cookies
Equipment
- 1 ¾ inch cookie scoop
Ingredients
- ½ cup (4 ounces) unsalted butter, room temperature
- ¼ cup (1.75 ounces) granulated sugar
- ½ cup (3.75 ounces) light brown sugar, packed
- 1 teaspoon vanilla extract
- 1 ¼ teaspoons ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ teaspoon Kosher salt
- 1 teaspoon cider vinegar
- 1 large egg
- ½ teaspoon baking soda
- ¾ cup (3.75 ounces) unbleached all-purpose flour
- 1 ½ cups (5 ounces) old-fashioned oats (See Tip 1)
- ⅓ cup (1.65 ounces) dried cranberries (See Tip 2)
- ⅓ cup (2 ounces) white chocolate chips
- ⅓ cup (1.65 ounces) dried blueberries
- ¾ cup (3 ounces) pecan pieces, toasted (See Tip 3)
Instructions
- Preheat oven to 350°F—line baking sheets with silicone sheets or parchment paper. Set aside.
- Beat together the butter, sugars, vanilla, cinnamon, nutmeg, salt, and baking soda until smooth.
- Add the egg; beat until light and fluffy.
- Add vinegar, and beat until well incorporated.
- Add the flour; beat on low just until incorporated.
- Add the oats; stir until combined.
- Add pecans, dried cranberries, white chocolate chips, and dried blueberries; stir to combine.
- Using a 1 ¾-inch ice cream scoop, drop dough onto prepared baking sheet. Roll into balls, and flatten to about ½-inch with damp hands. Space cookies 2-inches apart.
- Bake for 10 minutes, or until golden brown.
- Cool on wire rack.
- Yield: 28 to 30 cookies.
Tips/Notes
- May substitute quick oats for the old-fashioned oats in this recipe.
- I used Craisins for the dried cranberries in this recipe.
- I always toast pecans before adding them to the other ingredients in a recipe. The reason is that toasting significantly enhances the flavor of pecans. Spread pecans on a single layer on a baking sheet. Bake in a preheated 350°F oven for 8 to 9 minutes. Watch carefully.
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