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Cranberry Pistachio Oatmeal Cookies Recipe

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4.2 from 64 reviews

  • Author: Amina
  • Total Time: 40 minutes
  • Yield: 18 servings
  • Diet: Vegetarian

Description

These Cranberry Pistachio Oatmeal Cookies are a delightful blend of chewy oats, tart dried cranberries, crunchy pistachios, and sweet white chocolate. Baked to golden perfection and drizzled with melted white chocolate topped with extra pistachios, they make a perfect treat for holidays or everyday snacking. The combination of textures and flavors offers a satisfying balance of sweet, nutty, and fruity notes in a classic homemade cookie.

Ingredients

Dry Ingredients

  • 1½ cups unbleached all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 2 sticks unsalted butter, softened but not melting
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs

Mix-ins

  • 3 cups old-fashioned rolled oats
  • 1 cup white chocolate chips (or milk chocolate chips)
  • ½ cup dried cranberries
  • ½ cup pistachios, finely chopped
  • 3.5 ounces white chocolate, chopped (for drizzling)

Instructions

  1. Preheat the oven: Set your oven temperature to 350°F (175°C) and adjust the racks to the low and middle positions to accommodate two baking sheets.
  2. Prepare baking sheets: Line two large baking sheets with parchment paper and set them aside.
  3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later.
  4. Beat butter and sugars: In the bowl of an electric mixer fitted with a wire whisk or using a hand mixer, beat the softened butter on medium speed until creamy. Add the light brown sugar and granulated sugar and continue beating until the mixture is fluffy, about 2 to 3 minutes. Then beat in the eggs, one at a time, until fully incorporated.
  5. Combine ingredients: Using a spatula or wooden spoon, manually stir the dry flour mixture into the butter-sugar mixture until just combined. Then fold in the rolled oats, dried cranberries, and chopped pistachios evenly throughout the dough.
  6. Scoop dough: Using an ice cream scoop or by taking two tablespoons of dough at a time, form dough balls and place them on the prepared baking sheets, spacing each ball about 2 inches apart to allow for spreading.
  7. Bake the cookies: Place the baking sheets in the oven and bake for 22 to 25 minutes, until the edges turn slightly golden brown. About halfway through baking, rotate the baking sheets by swapping their positions (move the top rack to the bottom and vice versa) to ensure even baking.
  8. Cool on baking sheets: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. This helps them firm up before transferring.
  9. Transfer to wire rack: Carefully transfer the cookies to a cooling wire rack to cool completely.
  10. Melt white chocolate: While the cookies cool, bring a medium saucepan half full of water to a gentle boil. Place the chopped white chocolate in a heatproof bowl and set it over the simmering water (making sure the bowl does not touch the water). Stir occasionally until the chocolate melts smoothly. Remove the bowl from heat.
  11. Drizzle chocolate: Using a fork, drizzle the melted white chocolate evenly over the cooled cookies.
  12. Top with pistachios: Immediately sprinkle the chopped pistachios over the white chocolate to add extra crunch and flavor before it sets.
  13. Set the chocolate: Allow the drizzled chocolate to stand at room temperature for 15-20 minutes to firm up, or place the cookies in the refrigerator to speed up the hardening process.
  14. Serve: Once the chocolate has set, serve the cookies and enjoy their delightful texture and flavor combination.

Notes

  • Ensure butter is softened but not melted for proper creaming texture.
  • You can substitute white chocolate chips with milk chocolate chips if preferred.
  • Use parchment paper on baking sheets for easy cookie removal and cleanup.
  • Rotating baking sheets halfway through baking promotes even cooking and browning.
  • If you don’t have an ice cream scoop, use two tablespoons to portion dough evenly.
  • Let cookies cool completely before drizzling chocolate to prevent melting.
  • Refrigerate cookies after drizzling chocolate to help it set faster if you’re in a hurry.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/cranberry-pistachio-oatmeal-cookies-recipe/