Description
Soft Pistachio Cranberry Oatmeal Cookies with a hint of cinnamon. These delicious oatmeal cookies are packed with sweet & salty cranberries and pistachios, guaranteed to be a favorite!
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
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix oats, flour, baking powder, baking soda, cinnamon, and salt.
- In a stand mixer, cream together the softened butter, vanilla extract, and brown sugar until smooth.
- Add in the egg and mix until fully combined.
- Gradually add the oat-flour mixture to the wet ingredients, mixing until just combined.
- Gently fold in the cranberries and pistachios.
- Using a tablespoon, scoop the dough onto a baking sheet lined with a silicone mat or parchment paper, spacing 2 inches apart.
- Bake for 8–10 minutes, or until the edges are lightly golden.
- Remove from oven and allow cookies to cool on a wire rack before serving.
Notes
- Do not overbake—the cookies should look slightly underdone in the center when removed from the oven for a chewy texture.
- You can substitute white chocolate chips for extra sweetness.
- Use roasted and lightly salted pistachios for added flavor contrast.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
