Cranberry Pistachio Oatmeal Cookies
Cranberry Pistachio Oatmeal Cookies are a delicious fusion of chewy oats, tart cranberries, and crunchy pistachios. These cookies are not only easy to make but also visually vibrant, making them an ideal treat for any occasion. Perfectly balanced between sweet and nutty, they will have everyone reaching for more. Enjoy these delightful bites fresh from the oven or as a satisfying snack throughout the week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup dried cranberries
- 3/4 cup chopped pistachios
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the oats, flour, baking soda, and salt.
- In a large bowl, cream the softened butter with brown and granulated sugars until light and fluffy. Add the egg and vanilla; mix well.
- Gradually stir the dry mixture into the wet ingredients until just combined. Gently fold in the cranberries and pistachios.
- Scoop tablespoon-sized dough portions onto prepared sheets, spacing them two inches apart. Bake for 10–12 minutes until golden around the edges.
- Allow cooling on sheets for a few minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 140
- Sugar: 7g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: For added flavor, mix in a teaspoon of cinnamon or chocolate chips. Store cookies in an airtight container at room temperature for up to one week.