RECIPE Star Spangled Chunky Chip Cookies

Just in time! This patriotic red-white-and-blue cookie recipe will put the finishing touch on the July 4th cookout at my house.

Star Spangled Chunky Chip Cookies

Everything else is just about ready for Independence Day at our place. Meats and marinades on hand. Vegetables and shrimp for skewers. Grill scrubbed clean and ready to fire up. A watermelon and various drinks chilling. Guests invited and side dishes assigned. I’m even planning to churn ice cream during the festivities, which I haven’t done in years.

Still, I wanted to have something sweet on the table for snacking purposes before, during, and after the actual grilling takes place. So it was just good luck that this cookie recipe came to my attention earlier this week.

It’s basically a variation on the traditional oatmeal-raisin cookie. The “red” comes from dried cranberries, in this case Craisins from Ocean Spray. The “white” is white chocolate chips (or heftier chunks if you prefer). The “blue” comes from blueberry-juice-infused dried cranberries, a nifty Ocean Spray innovation.

Cranberries and blueberries, come to think of it, are both fruits native to North America. A nice touch for the occasion, don’t you think? Happy holiday!

Bakery Boy



2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Ocean Spray® Craisins® Original Dried Cranberries
3/4 cup Ocean Spray® Craisins® Blueberry Juice Infused Dried Cranberries
2/3 cup white chocolate chunks or chips


Preheat oven to 375 degrees.

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in both varieties of dried cranberries and white chocolate chunks.

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.


Recipe courtesy of Ocean Spray (click here for more recipes).


8 responses to “RECIPE Star Spangled Chunky Chip Cookies

  1. Just in time!!! I was just thinking about oatmeal cookies, and this variation with blueberries and cranberries look delish…… thank you for the inspiration and Happy 4th of July!

  2. You’re welcome, Paola. I’m expecting these cookies to be a big hit on Monday (the 4th), and I might make them for other occasions as well. – Bakery Boy

  3. oooooohhhh. those red white and blues look yummy! I’m going to have to try them when I get home. Hope you guys are having a good fourth!

  4. Pingback: Vegetables In Cookies Recipe | Pafos Photos

  5. This is the easiest recipe that I found here on the net. I badly need this right now. Thanks for sharing this recipe.

  6. This is good! I used splenda instead of sugar, omitted the chocolate chips and I have a treat that is good for diabetics and lowcarb!

  7. I think your cookie recipe is not only good during Independence Day but for all occasions. With the different colors on the cookies, I think it’s also good to serve during Christmas season. Thanks for sharing!

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