Patriotic Cookies

These cookies are a fun variation on an oatmeal chocolate chip.


1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
1 egg
1 1/2 teaspoon vanilla extract
1 1/2 cups oats
1 cup dried cranberries
1 cup dried blueberries
1 cup white chocolate chips

Sift together the flour and baking soda and set aside. Cream the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the egg and mix on high speed for about 30 seconds. Add vanilla extract and continue to mix until combined. Add the sifted flour, a bit at a time on low speed, until well combined. Add the oats, dried cranberries, dried blueberries and white chocolate chips. Mix on low speed to combine. Chill thoroughly in refrigerator.

Preheat oven to 350F. Bake on baking sheets sprayed with nonstick spray until golden brown, 12 minutes. Remove from oven, allow to cool 5 minutes on cookie sheets, then transfer to a baking rack to cool completely. Makes about 2 dozen cookies.