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Cranberry Pistachio Oatmeal Cookies Recipe

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3.8 from 87 reviews

  • Author: Ava
  • Total Time: 35 minutes
  • Yield: 18 servings
  • Diet: Vegetarian

Description

Delight in these Cranberry Pistachio Oatmeal Cookies, a perfect balance of chewy oats, tart dried cranberries, crunchy pistachios, and creamy white chocolate. These homemade cookies are baked to a golden crisp edge, then finished with a drizzle of melted white chocolate and a sprinkle of chopped pistachios for an irresistible treat perfect for any occasion.

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

Additional 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)

Topping

  • 3.5 ounces white chocolate (chopped, for melting and drizzling)
  • Chopped pistachios for sprinkling after drizzling white chocolate

Instructions

  1. Preheat the oven: Preheat your oven to 350 degrees F (175 degrees C). Adjust the oven 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 to catch the cookies and facilitate easy removal after baking.
  3. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until fully combined. Set aside.
  4. Beat butter and sugars: Using an electric mixer fitted with a wire whisk attachment (or a hand mixer), beat the softened butter at medium speed until creamy. Add the brown sugar and granulated sugar, then continue beating until the mixture is fluffy, about 2 to 3 minutes. Beat in the eggs, one at a time, ensuring each is incorporated before adding the next.
  5. Combine dry ingredients and mix-ins: Using a spatula or wooden spoon, fold the flour mixture into the butter-sugar-egg batter until combined. Stir in the rolled oats, dried cranberries, and finely chopped pistachios evenly throughout the dough.
  6. Scoop the dough: Using an ice cream scoop or two tablespoons, portion out dough balls onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading while baking.
  7. Bake the cookies: Bake in the preheated oven for 22 to 25 minutes until the edges turn a slight golden brown. Halfway through baking, rotate the baking sheets and switch their positions in the oven to ensure even baking.
  8. Cool cookies on trays: Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes to firm up before transferring to a wire cooling rack.
  9. Allow cookies to cool completely: For best results before decorating, let cookies cool fully, approximately an additional 30 minutes (10 minutes active time).
  10. Melt the white chocolate: Fill a medium saucepan halfway with water and bring to a simmer. Place the chopped white chocolate in a heatproof bowl set over the simmering water but not touching it. Stir occasionally until fully melted and smooth, then remove from heat.
  11. Drizzle white chocolate: Using a fork, drizzle melted white chocolate generously over the cooled cookies to create thin decorative lines.
  12. Sprinkle pistachios: Immediately sprinkle chopped pistachios over the drizzled white chocolate so they stick and add a crunchy texture.
  13. Set the topping and serve: Let the cookies stand at room temperature for 15 to 20 minutes to allow the chocolate to set, or place them in the refrigerator to speed up hardening. Once set, enjoy your delightful cookies!

Notes

  • For best texture, use old-fashioned rolled oats, not instant oats.
  • White chocolate chips can be substituted with milk chocolate chips if preferred.
  • Ensure butter is softened but not melted to get the perfect cookie dough consistency.
  • Chilling the dough briefly before baking can help control spreading but isn’t mandatory.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • To melt chocolate safely, avoid direct contact of the bowl with boiling water to prevent overheating or burning.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

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