Cranberry Pistachio Oatmeal Cookies Recipe
These Cranberry Pistachio Oatmeal Cookies combine chewy oats, tart dried cranberries, and crunchy pistachios with creamy white chocolate for a deliciously textured treat. Perfectly balanced with both brown and granulated sugars and a hint of vanilla, these cookies bake to a golden brown and can be elegantly drizzled with melted white chocolate and extra pistachios for an irresistible finish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 18 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1½ cups unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 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
Add-ins
- 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, for drizzling)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C), adjusting racks to the low and middle positions to accommodate two baking sheets simultaneously.
- Prepare baking sheets: Line two large baking sheets with parchment paper and set aside to ensure cookies don’t stick and bake evenly.
- Mix dry ingredients: In a medium bowl, whisk together the unbleached all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream butter and sugars: Using an electric mixer fitted with the wire whip attachment or a hand mixer, beat the softened butter on medium speed until creamy. Gradually add the brown and granulated sugars, continuing to beat until the mixture is light and fluffy, about 2 to 3 minutes.
- Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated into the butter-sugar mixture before adding the next.
- Combine wet and dry ingredients: Using a spatula or wooden spoon, gently fold the flour mixture into the wet ingredients until just combined. Then fold in the oats, dried cranberries, and finely chopped pistachios until evenly distributed throughout the dough.
- Scoop the dough: Using an ice cream scoop or two tablespoons, portion dough balls onto the prepared baking sheets about 2 inches apart to allow spreading during baking.
- Bake the cookies: Bake in the preheated oven for 22 to 25 minutes, or until the edges turn a slight golden brown. Halfway through baking, rotate the baking sheets and switch their positions (top to bottom and vice versa) to promote even cooking.
- Cool cookies on sheets: Remove the baking sheets from the oven and let the cookies cool for 5 minutes on the sheets before transferring them to a wire rack to cool completely.
- Prepare the white chocolate drizzle (optional): Fill a medium saucepan halfway with water and bring it to a boil. Place the chopped white chocolate in a medium heatproof bowl and set this bowl over (not touching) the simmering water to gently melt the chocolate, stirring occasionally. Remove from heat once melted and smooth.
- Drizzle chocolate and garnish: Using a fork, drizzle the melted white chocolate over the cooled cookies. Immediately sprinkle additional chopped pistachios on top of the chocolate before it sets.
- Set and serve: Allow the chocolate to settle by letting the cookies stand for 15-20 minutes at room temperature or refrigerate briefly to harden the chocolate drizzle faster. Enjoy your cranberry pistachio oatmeal cookies!
Notes
- Using parchment paper helps prevent sticking and makes cleanup easier.
- Rotate baking sheets halfway through baking to ensure even cooking.
- Allow cookies to cool completely before drizzling with chocolate to prevent melting.
- For quicker chocolate setting, refrigerate the cookies after drizzling.
- You can substitute white chocolate chips with milk chocolate chips if preferred.
Keywords: cranberry oatmeal cookies, pistachio cookies, white chocolate drizzle, holiday cookies, chewy cookies, baked cookies
