Cranberry Blueberry Oatmeal Cookies

I love a recipe that you can customize with all sorts of different flavors. And these Farm-style Oatmeal Cookies are that kind of recipe. Today I filled them with anti-oxidants in adding dried blueberries, dried cranberries, and dark chocolate chips. Make them Red, White, and Blue by subbing in white chocolate for the dark.

Bake them to eat right away, flash freeze the dough for later baking, or freezer the baked cookies for quick snacking later.

What’s your favorite cookie mix-in?

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  1. I’m printing this with plans to make them ASAP! Thanks for the recipe!

  2. Do you know of anyway to make them dairy free. My oldest has a dairy allergy. Love your blogs!

  3. We made these last weekend and my husband says they are now a 4th of July tradition! Just curious why there are no eggs? My dad pointed out that maybe that’s why they were a bit crumbly??? Just curious

    Regardless….we still loved them!

    • Jessica says:

      I have no idea. The original recipe had no eggs. But, I’m curious why yours were crumbly. Hmmm….

  4. Can fresh or frozen blueberries be put in place of the dried or will this ruin it?

  5. We’re trying these today 🙂

  6. I just made these and they are super yummy! I dried my fresh blueberries in my dehydrator, some of the bigger ones didn’t dry all the way and those ended up breaking when I mixed them into the dough. I think if you used all fresh you’d have to add them last and fold in carefully to keep them whole. Mine also seemed a bit crumbly, I’m wondering if maybe when I rolled the balls I should have compacted them a bit more? Thanks for the recipe, I’ll be making this again! 🙂

  7. If you choose to use fresh blueberries instead of dried…You should freeze them prior to folding them into the batter. It will keeping them from breaking up and also from turning the batter BLUE…

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