Oatmeal Cranberry Pistachio Cookies | Food Blogger Cookie Swap
I think the song should go “Deck the halls with boughs of cookies”! It is definitely cookie season and I am so excited to have participated in the Great Food Blogger Cookie Swap again.
I have said it before, but one of the most amazing thing about blogging is the community that surrounds it – the people are unbelievable and I’m so blessed to have made so many friends along the way. And what’s even more fun is mailing (and receiving) cookies from all over the country.
I chose to use my #1 favorite oatmeal cookie recipe as a base and add some dried cranberries and pistachios to it. I love the sweet and salty combination and it went perfectly with the oatmeal cookies. I sent a dozen of these off to Monique , Amy, and Alexandra.
Organizers Julie and Lindsay also paired up with OXO and their Cookies for Kid’s Cancer program. Each participant paid a small “entry fee” which was then matched by OXO. I was thrilled to be able to contribute to this cause!
Oatmeal Cranberry Pistachio Cookies Recipe
Yield: 3 dozen cookies
Prep Time: 6 minutes
Cook Time: 10 minutes
1 1/2 cups old-fashioned oats
1 cup all-purpose flour
1/2 tsp. sea salt
1/2 tsp. baking soda
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 tsp. vanilla
1/2 cup pistachio meat
1/2 cup dried cranberries
Preheat the oven to 350 degrees. Line two large cookie sheets with parchment paper and set aside.
In a medium bowl, mix the oats, flour, sea salt, and baking soda and stir to combine.
In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes. With the mixer on low, add the egg and vanilla to combine. Increase to medium speed and mix until the mixture is very fluffy and no streaks of fat remain.
Reduce the mixer speed to low and add the dry ingredients and mix just until they are fully incorporated. Stir in the pistachios and dried cranberries. Scoop dough into 1-inch balls and place about 2 inches apart on the cookie sheets.
Bake in the preheated oven for 8-10 minutes until the edges just begin to brown. Cool on a wire rack.
I love to melt a little white chocolate and drizzle it on top of these cookies.
This cookie is based off of my favorite oatmeal cookie recipe, you can use it as a base to add any of the following mix-ins: butterscotch chips (my favorite!), chocolate chips, white chips, dried cranberries, dried blueberries, dried cherries, walnuts, M&M’s, raisins (not my favorite!), etc.; or add an additional 1/2 cup oats and leave out any addition add-ins.
Adapted from my Cinnamon Chip Oatmeal Cookies.