Description
Experience the delightful blend of chewy oats, tart cranberries, and crunchy pistachios in these easy-to-make cookies, perfect for any occasion.
Ingredients
Scale
- 1 cup old-fashioned rolled oats
- 3/4 cup dried cranberries
- 3/4 cup chopped pistachios
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat Your Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy.
- Add Vanilla: Mix in vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together rolled oats, flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until just combined.
- Fold in Cranberries and Pistachios: Gently fold in dried cranberries and chopped pistachios until evenly distributed throughout the dough.
- Scoop & Bake: Using a tablespoon or cookie scoop, drop rounded balls of dough onto prepared baking sheets about two inches apart. Bake for 10-12 minutes or until edges are golden brown but centers remain soft. Transfer to wire racks to cool completely.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: - For added flavor, consider incorporating spices like cinnamon or nutmeg. - If you prefer different nuts, walnuts or almonds can be used instead of pistachios. - Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.