Soft and Chewy 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 holiday hit!
Do you have a go to list of cookies that you make for the holidays?
In the cookie realm … I don’t really branch out too much, at least not the way I do when I’m cooking dinners.
Most of my cookie recipes involve chocolate of some sort because well.. Chocolate Chips and I … we are pretty close friends.
Usually my friends and I get together one day in December, each bring 1-2 cookie recipes, bake them all up, and then separate everything out into little goodie bags to give to our neighbors, friends, and family for the holidays.
As I was thinking about the cookies I wanted include in my “goodie box” this year I thought about including an oatmeal cookie of sorts.
Recently I made these delicious Pistachio Cranberry Biscotti, the combination of the salty from the pistachios and the sweet from the dried cranberries seriously went so perfectly together. So I thought why not just make an oatmeal cookie with that combination. After all Oatmeal Raisin is a pretty popular cookie recipe, why not a Pistachio Cranberry Oatmeal Cookie Recipe. Plus the red and green colors from the Pistachio & Cranberry just makes this recipe perfect for the holidays, so festive!
The key here is to make not over bake them. I usually bake oatmeal cookies at 350 degrees F, for 8-10 minutes. When you take them out of the oven the center will look under cooked, that’s okay. The cookies will still “cook” a little while resting. This will result in a soft chewy oatmeal cookie!
If your oatmeal cookies come out too flat, one of four things happened.
- The butter was NOT soft when you started. (meaning it was melted, don’t put your butter in the microwave)
- The batter sat too long before being baked.
- Placing the raw dough balls on a hot pan will cause the butter to melt, therefore ending with a flat cookie
- Not enough baking soda. Baking soda causes the cookies to spread out and up, resulting in the perfect cookie.
To give you a little perspective on how good these cookies are. Lets start from the beginning.
Mike and I first started dating after he made me his mom’s Chocolate Chip Cookie recipe blindfolded! Yes, you read that right. BLINDFOLDED. I was so impressed that I just had to date him! hehe …. Actually he won me over with his mom’s chocolate chip cookie recipe.
Anything that is NOT chocolate chip will not do.
But … this Pistachio Cranberry Oatmeal Cookie recipe totally WOWed my husband. He even told me that he thinks its the best cookie I’ve ever made! What?!?!
So all in all… if you can convert a chocolate chip cookie lover to oatmeal cookies… I’d say its a good recipe.
Wouldn’t you?
Go make them and tell me what you think!
Bon Appetit!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 2 dozen cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: American
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
- 1 1/2 cup of regular oats
- 3/4 cup of all purpose flour
- 3/4 cup of brown sugar
- 1 egg
- 1/2 cup of unsalted butter, softened
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of vanilla extract
- pinch of salt
- 3/4 cup of dried cranberries
- 1/4 cup of pistachios
Instructions
- Preheat oven to 350.
- In a large bowl, mix oats, flour, baking powder, baking soda, cinnamon, and salt.
- In a stand mixer, combine butter, vanilla, and brown sugar until creamy. Add in a egg. Mix until combined.
- Slowly add in the oat flour mixture, mix in stand mixer until just combined.
- Gently fold in the cranberries and pistachios.
- Scoop 1 tablespoon of cookie batter on a baking sheet lined with silicone mat or parchment paper placing 2″ apart.
- Bake for 8-10 minutes.
- Remove from oven and let cool on wire rack.
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 9 g
- Sodium: 36 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg
Filed Under:
Want More Christmas Cookie Recipes?
Gluten Free Peppermint Chocolate Cookie
Flourless Lemon Raspberry Thumbprint Cookies
