Voting thumbnail fireworkcookies
Firework Cookies
Recipe by Meredith Hay
Bake America Great
Skip the store-bought patriotic cookies this year and show up with a plate of homemade oatmeal white chocolate chip with sprinkles that resemble fireworks! When making these, the key is to cook them slightly under as they will continue baking once removed from the oven.

  1. Pre-heat oven to 330 (I like to bake them a little under to preserve the chewiness) and line two large baking sheets with parchment paper which has been sprayed with coconut oil.
  2. In a stand mixer, beat both sugars, and butter until light and fluffy. One at a time, add eggs and mix until well incorporated. Then add the vanilla. Scrape down the sides of the bowl at this time if needed.
  3. In a separate large bowl, whisk together all dry ingredients: oats, flour, baking soda and salt. 
  4. With the mixer on low to medium speed, slowly add the dry ingredients a 1/2 cup at a time. Once everything is nice and mixed up, pour in the white chocolate chips and sprinkles, and then fold them in with a wooden spoon.
  5. Scoop into palm sized balls, roll tightly and once you've filled up a baking sheet place in the oven for about 12 minutes. Bake 1 sheet at a time to ensure evenness, and remove at the first sign of golden! They will continue to bake after you remove them, and you are aiming for a soft cookie. If they're hard as a rock once they've cooled (like my Mother's, LOVE YOU!) you've baked them too long. Enjoy!!
  • Softened unsalted butter x 1 cup
  • Light brown sugar (heaping cup) x 1 cup
  • Granulated sugar x 3/4 cup
  • Eggs x 2
  • Vanilla x 1 teaspoon
  • Quick oats x 2 1/2 cup
  • All purpose flour x 2 cup
  • Baking soda x 1 1/2 teaspoon
  • Salt x 1 teaspoon
  • White chocolate chips x 2 cup
  • Red/white/blue sprinkles x 4 tablespoon

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