Looking for a great cookie to make soon? well these Pistachio Cranberry Oatmeal Cookies are just what you need. The perfect chewy cookie with a crispy edge and stuffed with salted pistachios and sweet dried cranberries.
Preheat your oven to 350 degrees F and have a large baking tray ready to. No need to grease as cookies have enough fat in them, so they are unlikely to stick.
In a medium bowl, combine the oats, flour, baking soda and salt. Set aside
In a large mixing bowl add the butter and mix on high speed for about a minute. Add the sugar all at once and continue mixing on high speed for about 2 minutes or until pale yellow in colour. Then mix in the egg and the vanilla. Mix until combined.
Fold the dry ingredients into the batter and mix gently until combined. This will take less than a minute.
Finally, add the pistachios and cranberries and stir to combine.
With a spoon, scoop out small spoonfuls on your baking tray and bake for about 8 minutes. They should be slightly golden and soft to touch. Remove from oven and place the tray on a wire rack. Now what I like to do is use the back of a turner and gently flatten them out slightly. This will make the cookies moister and more dense. Remove from tray and place on wire rack to cook. Repeat process for what ever cookies you have left to bake.
Can be stored in an airtight container on the counter for about 5 days.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Pistachio Oatmeal Cookies
Amount Per Serving (1 cookie)
Calories 141Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 25mg8%
Sodium 126mg5%
Potassium 86mg2%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 7g8%
Protein 2g4%
Vitamin A 208IU4%
Vitamin C 1mg1%
Calcium 11mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.