Cranberry Pistachio Oatmeal Cookies Recipe
Introduction
Cranberry Pistachio Oatmeal Cookies are a delightful treat combining chewy oats, tart cranberries, and crunchy pistachios. Finished with a drizzle of white chocolate, these cookies offer a perfect balance of flavors and textures, ideal for any occasion.
Ingredients
- 1½ cups unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter (softened but not melting)
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 3 cups old-fashioned rolled oats
- 1 cup white chocolate chips (or milk chocolate chips)
- 1/2 cup dried cranberries
- 1/2 cup pistachios (finely chopped)
- 3.5 ounces white chocolate (chopped)
Instructions
- Step 1: Preheat the oven to 350 degrees F. Adjust the oven racks to the low and middle positions. Line two large baking sheets with parchment paper and set aside.
- Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Step 3: Using an electric mixer fitted with the wire attachment (or a hand mixer), beat the softened butter at medium speed until creamy. Add both sugars and beat until fluffy, about 2-3 minutes. Beat in the eggs one at a time.
- Step 4: Stir the dry ingredients into the butter-sugar mixture with a spatula or wooden spoon until just combined. Mix in the oats, dried cranberries, and chopped pistachios.
- Step 5: Scoop dough balls onto the prepared baking sheets using an ice cream scoop or two tablespoons of dough, rolling each into a ball. Place them about 2 inches apart.
- Step 6: Bake the cookies for 22 to 25 minutes until the edges turn slightly golden. Halfway through baking, rotate the baking sheets and switch their positions for even baking.
- Step 7: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Step 8 (optional): To drizzle with white chocolate, melt the chopped white chocolate in a heatproof bowl set over simmering water, stirring occasionally. Remove from heat.
- Step 9: Using a fork, drizzle the melted white chocolate over the cooled cookies. Immediately sprinkle additional chopped pistachios on top.
- Step 10: Let the chocolate set by letting the cookies stand at room temperature for 15-20 minutes or place them in the refrigerator to harden the chocolate faster. Enjoy!
Tips & Variations
- For a softer texture, slightly underbake the cookies by a minute or two.
- Substitute dried cherries or raisins for cranberries for a different fruity twist.
- Use dark chocolate chips instead of white chocolate for a richer flavor.
- Chop the pistachios coarsely for added crunch or finely for a subtle nutty texture.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. To keep the white chocolate drizzle from melting, keep cookies in a cool place or refrigerate. For longer storage, freeze cookies for up to 3 months. Thaw at room temperature before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
Old-fashioned rolled oats provide the best texture for these cookies because they hold their shape during baking. Quick oats can be used but may result in a softer, less chewy cookie.
Do I have to add the white chocolate drizzle?
No, the white chocolate drizzle is optional. The cookies are delicious on their own, but the drizzle adds a lovely sweetness and decorative touch.
Print
Cranberry Pistachio Oatmeal Cookies Recipe
- Total Time: 40 minutes
- Yield: 18 cookies 1x
Description
These Cranberry Pistachio Oatmeal Cookies are a delightful blend of chewy oats, tart dried cranberries, crunchy pistachios, and creamy white chocolate drizzle. Baked to golden perfection and topped with chopped pistachios for extra texture, these cookies are perfect for festive occasions or a cozy treat.
Ingredients
Scale
Dry Ingredients
- 1½ cups unbleached all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients & Mix-ins
- 2 sticks unsalted butter (softened but not melting)
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 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)
- Additional chopped pistachios for garnish
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit. Adjust oven racks to the low and middle positions to accommodate two baking trays.
- Prepare baking sheets: Line two large baking sheets with parchment paper and set them aside. These will be used for baking the cookies evenly.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside.
- Cream butter and sugars: Using an electric mixer fitted with a wire attachment or a hand mixer in a large bowl, beat the softened butter at medium speed until creamy. Add the light brown sugar and granulated sugar and beat together until fluffy, approximately 2-3 minutes. Then beat in the eggs one at a time.
- Combine ingredients: Manually stir the dry ingredients into the butter-sugar mixture using a spatula or wooden spoon. Once combined, fold in the rolled oats, dried cranberries, and finely chopped pistachios evenly into the batter.
- Portion dough: Using an ice cream scoop or two tablespoons, scoop dough balls onto the prepared baking sheets. Space the dough balls about 2 inches apart to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for 22 to 25 minutes, or until the edges are lightly golden brown. Midway through baking, rotate the baking sheets and swap their rack positions to ensure even cooking.
- Cool cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely, which may take an additional 30 minutes.
- Melt white chocolate: Bring a medium saucepan filled halfway with water to a gentle boil. Place the chopped white chocolate in a medium heatproof bowl and set it over the simmering water, making sure the bowl doesn’t touch the water. Stir occasionally until the chocolate melts smoothly. Remove from heat.
- Decorate cookies: Using a fork, drizzle the melted white chocolate over the fully cooled cookies. Immediately sprinkle additional chopped pistachios on top of the drizzled chocolate before it sets.
- Set the topping: Let the cookies stand at room temperature for 15-20 minutes for the chocolate to settle, or place them in the refrigerator to harden the chocolate more quickly.
- Serve and enjoy: Once the chocolate has set, serve the cookies and enjoy the delicious combination of flavors and textures.
Notes
- Ensure the butter is softened but not melted for the best cookie texture.
- Use parchment paper to prevent cookies from sticking and to make cleanup easier.
- Rotating baking sheets during baking helps achieve uniform browning and even cooking.
- White chocolate drizzle and pistachio topping are optional but add a lovely flavor and presentation.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cranberry pistachio oatmeal cookies, oatmeal cookies, white chocolate cookies, holiday cookies, chewy cookies, nutty cookies
