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Red, White and Blue Oatmeal Cookies

Red, White and Blue Oatmeal Cookies are perfect not only on the 4th of July but any time of the year. These moist and chewy cookies are packed with dried cranberries, dried blueberries and white chocolate chips.
Course Cookie
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 36
Author Melissa Russo / thefarmgirlgabs.com


  • 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


  1. Preheat oven to 350 degrees.
  2. Line two baking sheets with silicon mat or parchment paper.
  3. In mixing bowl, beat butter and sugars together until creamy.
  4. Add eggs, one at a time. Beat well after each. Add vanilla and mix.
  5. In a medium bowl, sift together dry ingredients.
  6. Add dry ingredients to creamed mixture and beat just until incorporated.
  7. Stir in dried cranberries, dried blueberries and white chocolate chips.
  8. Drop by tablespoon on the baking sheets.
  9. Bake 12 - 14 minutes until golden brown but still soft in center.
  10. Allow to cool completely and drizzle with icing if desired.
  11. Store in air-tight container for one week or freeze.

  12. To Make Icing:
  13. 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.
  14. Drizzle over cooled cookies. Allow icing to set for 1/2 hour.

Recipe Notes

Adapted from The Village Bakers Wife.