How is it possible the Fourth of July is almost here? It seems like it was just yesterday I was whining about snow and frigid air and now summer’s already reached nearly its halfway point. I know summer just started according to the calendar, but once August ends, things tend to go downhill very quickly. Here’s to hoping for an exceptionally warm September and October! If time would slow down, that would be amazing. But since we all know that’s not going to happen, I’ll just have to make sure to appreciate summer while it’s here.
This is such a great time of year. The long, hot, sunny days. The birds singing. The flowers in full bloom. Big Brother on TV. Life couldn’t be better. The Fourth is such a nice time too. We get to celebrate this great country with our family and friends. Whether you head to the beach or have a backyard barbecue, it’s so fun to celebrate and enjoy life – something we don’t get to do enough.
My parents always took the first two weeks of July off when I was a kid for us to spend time together. Now Mom’s retired and unfortunately Dad can’t take any time off right now, but we’ll still get to spend the Fourth together. Hopefully we’ll do something fun. I think steaks are on the menu.
These Red, White, and Blueberry cookies should also be on the menu. Cookies are such a great Fourth of July treat, as they travel well and are easy to share, plus everyone loves cookies! These are hearty, chewy cookies, packed with oats and coconut. Then to make them even better, I added dried blueberries and cherries for a punch of flavor. Crispy on the outside, soft and chewy on the inside, a burst of tang with each blueberry and cherry – all the flavors and textures work together seamlessly. This batch of cookies will be gone in no time. Whatever you do to celebrate the Fourth, make sure to take a moment to appreciate America, your family and friends, and summer!
2 sticks unsalted butter, room temperature
1 ¼ cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
3 cups old fashioned rolled oats (I used Bob’s Red Mill)
2 cups flaked unsweetened coconut (I used Bob’s Red Mill)
1 cup dried blueberries
1 cup dried tart cherries
Preheat oven to 350 degrees F. Line 3 cookie sheets with parchment.
In a large bowl, cream butter and sugar until light and fluffy. I did this by hand, but a hand or stand mixer would work as well. Add the eggs, one at a time, mixing in between, and the vanilla, mixing until once again light and fluffy.
In a medium bowl, stir together flour, baking soda, salt, oats, and coconut. Add this mixture to the creamed butter and sugar mixture and stir until just combined. Add the blueberries and cherries and stir until fully incorporated.
Using a regular sized ice cream scoop, scoop cookie dough onto prepared pans, 6 to a pan. Flatten the cookies slightly with the palm of your hand. Bake for 15-20 minutes until cookies are golden brown and mostly set, though they may still look underbaked. They will harden as they cool. Serve cookies warm or cool completely on the trays before storing in an airtight container at room temperature for up to 5 days. Cookies may also be frozen, wrapped in parchment and foil, and placed in a zipper bag for up to 4 months. Thaw at room temperature for about an hour, in a 350 degree F oven for about 10 minutes, or in the microwave for 30 seconds – 1 minute.
Recipe adapted from Heather Christo