Name: Pistachio Cranberry Oatmeal Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1½ cups regular oats; ¾ cup all-purpose flour; ¾ cup brown sugar; 1 egg; ½ cup unsalted butter, softened; ½ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon ground cinnamon; ½ teaspoon vanilla extract; Pinch of salt; ¾ cup dried cranberries; ¼ cup pistachios

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Soft, chewy, and packed with sweet-tart cranberries and crunchy pistachios, these Pistachio Cranberry Oatmeal Cookies are everything you love in a classic oatmeal cookie—with a festive twist. Warm hints of cinnamon and brown sugar make them an irresistible treat, perfect for the holidays or any time you’re craving something cozy and satisfying.

Why You’ll Love This Recipe

These cookies strike the perfect balance between soft and crisp, sweet and salty. The oats give them a hearty texture, the cranberries provide bright bursts of flavor, and the pistachios add nutty richness and crunch. They come together in just 15 minutes with simple pantry staples, making them ideal for last-minute baking, lunchbox treats, or cookie exchanges.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ cups regular oats
¾ cup all-purpose flour
¾ cup brown sugar
½ cup unsalted butter, softened
1 egg
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
Pinch of salt
¾ cup dried cranberries
¼ cup pistachios

Directions

Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine the oats, flour, baking soda, baking powder, cinnamon, and salt. Stir to blend.
In the bowl of a stand mixer, cream the softened butter with brown sugar and vanilla until light and fluffy.
Add the egg and mix until fully incorporated.
Slowly add the dry oat mixture to the wet ingredients, mixing until just combined.
Gently fold in the cranberries and pistachios.
Scoop 1 tablespoon of cookie dough at a time onto the prepared baking sheet, spacing about 2 inches apart.
Bake for 8–10 minutes, or until the edges are lightly golden and the centers are set.
Remove from oven and let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 2 dozen cookies.

Prep time: 5 minutes
Bake time: 10 minutes
Total time: 15 minutes

Variations

Add White Chocolate Chips: Mix in ¼ cup white chocolate chips for an extra-sweet twist.
Use Chopped Pistachios: For more pistachio flavor in every bite, chop the pistachios before adding.
Go Vegan: Use vegan butter and a flax egg (1 tbsp flaxseed meal + 3 tbsp water) in place of the egg.
Spice It Up: Add a pinch of nutmeg or cardamom for added warmth.
Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a freezer-safe bag or container for up to 2 months. Thaw at room temperature or reheat briefly in the microwave for a fresh-baked feel.

FAQs

Can I use quick oats instead of regular oats?

Yes, but the texture will be slightly softer and less chewy. Old-fashioned oats are best for a classic oatmeal cookie texture.

Can I use salted pistachios?

You can, but reduce or omit the added salt in the dough to avoid over-salting the cookies.

Can I double the recipe?

Absolutely. This recipe doubles well—just make sure not to overcrowd your baking sheets.

What type of cranberries should I use?

Use sweetened dried cranberries. Unsweetened can be too tart unless you prefer a more tangy cookie.

Do I need a stand mixer?

No, you can use a hand mixer or mix by hand with a sturdy spatula or wooden spoon.

Can I chill the dough before baking?

It’s not required, but chilling for 15–30 minutes can help the cookies hold their shape better during baking.

Can I substitute other nuts?

Yes, try chopped walnuts, pecans, or almonds for a different flavor profile.

Why did my cookies spread too much?

Over-softened butter or warm dough can cause cookies to spread too much. Chill the dough slightly if needed before baking.

Can I make these into bars?

Yes. Press the dough into an 8×8 pan and bake at 350°F for 18–22 minutes, or until golden brown.

Are these good for holiday cookie trays?

Definitely! The festive colors and flavors make these cookies a seasonal favorite.

Conclusion

Pistachio Cranberry Oatmeal Cookies are a delightful treat that’s as easy to make as it is to enjoy. With chewy oats, sweet-tart cranberries, and crunchy pistachios in every bite, these cookies are perfect for sharing—or keeping all to yourself. Whip up a batch in just 15 minutes and watch them disappear!

Jessica