I first tried a cookie similar to these when I was working for a local Credit Union.   One of the managers was selling Otis Spunkmeyer cookies and it was close to the 4th of July… she was making these!  I just remember the smell that they had was intoxicating.  One bite and I was hooked!  So of course I had to come up with my own!!!

Red White and Blueberry Cookies!!!

 The ingredients are really simple… Just a basic cookie with white chocolate chips and dried berries.

I used the Great Value brand Dried Mixed berries from Walmart for these cookies.  They already had the red and blue colored berries inside.  Or you could buy other varieties of dried red and blue berries too.

 We mixed the dried ingredients first…

 Then we creamed the wet ingredients and added the dry on top.  Then we mixed in the white chocolate chips and berries!  Yummy!

 They were so big and chewy!  I loved the addition of fruit to these.  Plus they are perfect for the 4th of July!

 Just add some milk with a fun red and white straw!  Enjoy!

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Red White and Blueberry Cookies!

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These are a favorite bakery treat with red cranberries, blueberries and white chocolate chips!  They are so good and easy to make for any American holiday! 

Ingredients

• adapted from http://allrecipes.com/recipe/best-big-fat-chewy-chocolate-chip-cookie/
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 1 tablespoon vanilla extract
• 1 egg
• 1 egg yolk
• 1 cup white chocolate chips
• 3/4 cup dried berries, red and blue

Instructions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the berries and white chocolate chips slowly. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Nutrition Information

Serving Size

1 grams
Amount Per Serving Unsaturated Fat 0g

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