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