Red, White and Blue Oatmeal Cookies
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With the Fourth of July quickly approaching {I can’t believe I just typed that. Time is flying by.}, I love to create patriotic desserts or snacks to share at our July 4th picnic each year. Today, I am back with another Cookbook Re-Creation recipe. These delicious Red, White and Blue Oatmeal Cookies are perfect any time of the year, not just for the July 4th holiday.
The Oatmeal Cookie recipe in The Village Baker’s Wife by Gayle & Joe Ortiz
I am not a big fan of raisins, as the original recipe calls for, so I added dried cranberries, white chocolate chips and dried blueberries instead to round out my “red, white and blue” theme.
As a child, I loved iced oatmeal cookies. I drizzled these with some icing but this is totally optional. The icing brings me back to my childhood. If you are not a fan of the icing, they are just as good without.
These babies are perfect with a nice cold glass of milk. They also pack well, so make sure you pack a container of them when you go to watch the July 4th Fireworks – that is if there is any left by that time.
- 1 cup butter room temperature
- 3/4 cup sugar
- 1 1/4 cup brown sugar firmly packed
- 2 large eggs
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 3 1/2 cups Quaker® Old Fashioned Rolled Oats
- 3/4 cup dried cranberries
- 3/4 cup dried blueberries
- 1 cup white chocolate chips
- Drizzle
- 1 cup confectioners sugar
- 1 teaspoon clear vanilla
- 2-3 tablespoons milk
- Preheat oven to 350 degrees.
- Line two baking sheets with silicon mat or parchment paper.
- In mixing bowl, beat butter and sugars together until creamy.
- Add eggs, one at a time. Beat well after each. Add vanilla and mix.
- In a medium bowl, sift together dry ingredients.
- Add dry ingredients to creamed mixture and beat just until incorporated.
- Stir in dried cranberries, dried blueberries and white chocolate chips.
- Drop by tablespoon on the baking sheets.
- Bake 12 - 14 minutes until golden brown but still soft in center.
- Allow to cool completely and drizzle with icing if desired.
- Store in air-tight container for one week or freeze.
- To Make Icing:
- In small bowl, add confectioners sugar, clear vanilla and 2 tablespoons of milk. Mix together. If icing is too thin, add an additional tablespoon of milk.
- Drizzle over cooled cookies. Allow icing to set for 1/2 hour.
Adapted from The Village Bakers Wife.
What are your plans for the July 4th holiday? Are you planning on making a patriotic dessert? Give these Red, White and Blue Oatmeal Cookies a try.
Looking for more mouth-watering cookie recipes? Be sure to follow my C Is For Cookie Board on Pinterest. I pin a lot of great recipes there.
Follow Melissa Russo | How Does Your Garden Grow?’s board C is for Cookie on Pinterest.
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