This Pistachio Oatmeal Cranberry Cookies recipe combines the wonderful flavors and textures of orange zest, dried cranberries and pistachio into the chewiest oatmeal cookie base. I promise you won’t be able to stop at one.
These Pistachio Oatmeal Cranberry Cookies aren’t your typical oatmeal craisin cookies. The brightness of orange zest combined with dried cranberries bring those winter holiday flavors to these cookies even on the gloomiest of days. And the pistachio provide a crunchy texture as well as a butteriness unlike any other.
Ever since I made these Oatmeal Fig Cookies, they have been on the request list more than any other. Even our most favorite Chocolate Chip Cookies have been demoted to second favorite. Now that is saying something. So another version of those chewy oatmeal cookies are in order. And what’s better than combining one of my favorite nuts, pistachio, with one of my favorite winter flavors, orange cranberry? That’s how these Pistachio Oatmeal Cranberry Cookies were born.
How to Make Pistachio Oatmeal Cranberry Cookies
You can use regular dried cranberries or dried orange cranberries for this recipe to impart even more orange flavor. I soak the dried cranberries in orange juice to add flavor and also to plump them up a little bit, making them less chewy. I find that and the orange zest is more than enough to add a lot of brightness to these cookies.
Softened butter is needed for this recipe so it can be creamed together with the orange zest and brown sugar. Egg and vanilla is mixed in next. Always use vanilla in your cookie base even if the main flavor you want to show through is orange. Stir in the flour, baking powder, baking soda, salt and cinnamon to complete the cookie base.
Combine toasted pistachio, dried cranberries and rolled oat in a bowl and toss together. Stir this mixture into the cookie base until evenly distributed. Scrape the side and bottom of the bowl with a spatula to make sure everything has been mixed properly.
Divide the cookie dough with a large cookie scoop. This cookie dough can be baked right away without needing to be refrigerated for a long time. It can also be made ahead of time and kept in the refrigerator for 3 – 5 days. If you plan to stash it for longer, freeze it for as long as you want, up to a year. You can bake from frozen, just increase baking time by 1 – 2 minutes.
These Pistachio Oatmeal Cranberry Cookies are such great winter cookies. I love how the orange flavor can just brighten up your day no matter what the weather looks like outside. And a hint of cinnamon warms you from inside out. These cookies have got it all, bright and warm flavors, crunchy and chew textures. Try them for yourself, I think you’ll love them!
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
- 6 oz unsalted butter - soften
- 1 1/2 cup light brown sugar
- 1 teaspoon orange zest
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
- Juice of 1 orange
- 1 cup chopped pistachio
- 1 1/4 cup rolled oats
- 1 1/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- Zest and juice the orange. Set the orange zest aside, stir the dried cranberries into the orange juice and let soak for 10 minutes. Strain and pat the cranberries dry with a paper towel.
- Toast the pistachio in a skillet over medium heat for a few minutes until slightly toasty and fragrant. Roughly chop the nuts and add to a medium mixing bowl along with the rolled oats, and dried cranberries. Stir together and set aside.
- In a small mixing bowl, stir together flour, baking powder, baking soda, salt and cinnamon until evenly distributed. Set aside.
- In a large mixing bowl or in the bowl of your stand mixer, add softened butter, brown sugar and orange zest, beat with the paddle attachment on medium speed until light and fluffy, about 1-2 minutes. Add egg and vanilla extract, and continue beating until thoroughly combined, another 1 - 2 minutes.
- Lower the mixer speed to stir and slowly add the flour mixture, mix until just combined. Add the oat mixture and stir until evenly distributed. Give the mixture a final stir with a spatula, scraping the side and bottom of the bowl to ensure even mixing.
- Use a large ice cream scoop to divide the batter. Refrigerate while the oven is preheating.
- Preheat oven to 350°F. Bake for 14-15 minutes, rotate the baking sheet at the 10 minutes mark.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 - 10 minutes, then remove them to cool completely on a wire rack.
This cookie dough can be baked right away without needing to be refrigerated for a long time. It can also be made ahead of time and kept in the refrigerator for 3 - 5 days or in the freezer for up to a year. To bake from frozen, increase baking time by 1 - 2 minutes.
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