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.

If you’re a fan of soft and chewy cookies like Chocolate Chip Cookies or Chocolate Chip Oatmeal Cookies, these Pistachio Cranberry Oatmeal Cookies are a must try.

These cookies are easy to put together quickly and baking time is quick as well. They will keep in an airtight container on your counter for up to five days and you can even freeze them. Win win for these cookies I’d say.

Ingredients

• Dry ingredients – this recipe uses all purpose flour, old fashioned oats, salt, baking soda, granulated white sugar.
• Diary and eggs – I used unsalted butter at room temperature and one large egg.
• Flavours – Vanilla extract
• Additional ingredients – I used dried cranberries and pistachio nuts.

REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.

Instructions

1. 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.
2. In a medium bowl, combine the oats, flour, baking soda and salt. Set aside
3. 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.
4. Fold the dry ingredients into the batter and mix gently until combined. This will take less than a minute.
5. Finally, add the pistachios and cranberries and stir to combine.
6. 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.
7. Can be stored in an airtight container on the counter for about 5 days.

Recipe Notes

• Use room temperature ingredients – These cookies need to use room temperature eggs and butter. Soft butter incorporates better into cookie dough. And room temperature eggs come to full volume when mixed.
• Space apart on cookie sheet – I placed eight cookies on the baking tray at a time to make sure the cookie dough didn’t spread into each other when baked.
• Watch baking time – These cookies baked at 8 minutes in my oven. Keep an eye on them as they make take a minute or two more.

Storing, Packing and Freezing Instructions

• At room temperature – You can keep these cookies in an airtight container for about 2 – 3 days on the counter.
• In the fridge – Store these cookies in an airtight container and layer parchment paper between the layers. They will keep fresh for about 3 – 4 days.
• Freeze from fresh – If you want to freeze these cookies, freeze them when they have cooled down. Just place them in a freezer proof container or bag. They will keep for about three months in the freezer.
• Give as a gift – You can stack them and wrap them in cellophane, put them on a tray or in a little bag. Just make sure your friends know how long they will keep fresh!

Frequently Asked Questions

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US CustomaryMetric

Pistachio Oatmeal Cookies

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.

Prep Time10 minutes mins

Cook Time8 minutes mins

Total Time18 minutes mins

Course: Dessert

Cuisine: North American

Keyword: Chocolate , Dessert,, cookies, pistachios

Servings: 16 cookies

Calories: 141kcal

Author: Julia Pinney

Ingredients

• 1 cup oats
• 1/2 cup flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup butter
• 1/2 cup white granulated sugar
• 1 Egg
• 1/2 cup pistachios roughly chopped
• 1/4 cup dried cranberries roughly chopped
• 1/2 teaspoon vanilla extract

US Customary – Metric

Instructions

• 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 141 Calories 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.

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