Red White and Blue Oatmeal Cookies

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 for Red, White and Blue Oatmeal Cookies:

I used the following ingredients for these amazing cookies: Unsalted butter, granulated sugar, light brown sugar, vanilla extract, cinnamon, nutmeg, salt, baking soda, cider vinegar, egg, all purpose flour, old-fashioned oats, dried cranberries, white chocolate chips, dried blueberries, and toasted pecans. I know that it seems like a lot of ingredients, but they come together very quickly.

Making the Cookies:

I started by creaming the butter. Then, I added the sugars, and continued beating the mixture until it was light and fluffy. I then added the vanilla extract, cinnamon, nutmeg, salt, and baking soda, and beat the mixture until it was 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 until everything was well incorporated.

After that, I added the oatmeal, 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 silicon lined baking sheet. Then, I took each dough ball, rolled it between my hands, and flattened it to about ½-inch.

I popped the cookies into a preheated 350° F oven the cookies for 10 minutes. After 10 minutes, they were golden brown around the edges and perfectly cooked. I transferred the cookies to a wire rack to cool.

I ended up with 28 absolutely cookies. These cookies stay fresh for several days, if they last that long. Yum!

Red White and Blue Oatmeal Cookies

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Ingredients

• 1/2 cup (4 ounces) unsalted butter, room temperature
• 1/4 cup (1.75 ounces) granulated sugar
• 1/2 cup (3.75 ounces) light brown sugar
• 1 teaspoon vanilla extract
• 1 1/4 teaspoons ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 teaspoon cider vinegar
• 1 large egg
• 1/2 teaspoon baking soda
• 3/4 cup (3 ounces) unbleached all purpose flour
• 1 1/2 cups (5 ounces) old-fashioned oats
• 1/3 cup (1.65 ounces) dried cranberries
• 1/3 cup (2 ounces) white chocolate chips
• 1/3 cup (1.65 ounces) dried blueberries
• 3/4 cup (3 ounces) toasted pecan pieces

Instructions

1. Preheat oven to 350°F. Line baking sheets with silicon sheet or parchment paper. Set aside.
2. Beat together the butter, sugars, vanilla, cinnamon, nutmeg, salt, and baking soda until smooth.
3. Add the egg; beat until light and fluffy.
4. Add vinegar, and beat until well incorporated.
5. Add the flour; beat on low just until incorporated.
6. Add the oats; stir until combined
7. Add pecans, dried cranberries, white chocolate chips, and dried blueberries; stir to combine.
8. Using a 1 3/4-inch ice cream scoop, drop dough onto prepared baking sheet. Roll into balls, and flatten to about 1/2-inch with damp hands. Space cookies 2-inches apart.
9. Bake for 10 minutes, or until golden brown.
10. Cool on wire rack.
11. Yield: 28 to 30 cookies.

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