Red White and Blueberry Oatmeal Cookies

Red White and Blueberry Oatmeal cookies are on the guest buffet for July 4th at the Bottger Mansion are in honor of the holiday. The basic cookie recipe can easily be used with other dried fruits, nuts, or coconut. I’ve also used this recipe with a little lemon zest for lemon-blueberry oatmeal cookies and cranberry-orange oatmeal cookies.

Red White and Blueberry Oatmeal Cookies

Bottger Mansion of Old Town
Makes 4 dozen

2 sticks unsalted butter (1/2 lb., softened)
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 1/2 cup unbleached all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon baking powder
3 cup rolled oats
3/4 cup dried blueberries
3/4 cup dried cherries, chopped
1 cup white chocolate chips

Adjust oven racks to low and middle positions; heat oven to 375 degrees. In bowl of electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.

Mix flour, salt, and baking powder together; stir them into butter-sugar mixture. Stir in oats, blueberries, cherries and white chocolate chips.

For even, medium-sized cookies, use a #40 scoop and space evenly on parchment paper–covered large baking sheets. Bake until cookie edges turn golden brown, 12-14 minutes. Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.

 

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