A stack of pistachio oatmeal cranberry cookies
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5 from 3 votes

Pistachio Oatmeal Cranberry Cookies

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.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 15 - 16 cookies
Calories: 314kcal
Author: Trang

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Serving: 2.8oz | Calories: 314kcal