Pistachio Cranberry Oatmeal Cookies
These Pistachio Cranberry Oatmeal Cookies combine the bright flavor of orange zest, sweet and tart dried cranberries, nutty and crunchy pistachios into the chewiest oatmeal cookie base. I promise you won’t be able to stop at one.
Servings: 16 cookies
Ingredients
- 6 oz unsalted butter room temperature, 170 g
- 1 ½ cup light brown sugar 300 g, lightly packed
- 1 teaspoon orange zest
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cup all-purpose flour 169 g
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup pistachio roasted & unsalted, roughly chopped, 130 g
- 1 ¼ cup rolled oats 123 g
- 1 cup dried cranberries 111 g
- Juice of 1 orange
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.
- Roast the pistachios 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 drained dried cranberries. Stir together and set aside.
- In a small mixing bowl, sift together flour, baking powder, baking soda, and cinnamon. Stir in the salt, and mix 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 dough into about 15 - 16 portions. Refrigerate while the oven is preheating.
- Preheat the oven to 350°F.
- Place cookie dough on a baking sheet about 2” apart, and bake one tray at a time for 14-15 minutes. Rotate the baking sheet at the 10 minutes mark.
- Remove the baking sheet from the oven and let it cool on a wire rack for 5 - 10 minutes. Then remove the cookies from the baking sheet and place them on another wire rack to cool completely.
Notes
- Make sure butter is softened but not melted.
- Unsalted pistachios are preferred to control the saltiness of the cookies. If using salted pistachios, reduce salt in the recipe by half.
- Make sure to use old-fashioned rolled oats and not quick cooking oats.
- Cookie dough can be kept in the fridge for 3 - 5 days or in the freezer for up to a year.
- Frozen cookie dough can be baked straight from the freezer, add 1 - 2 minutes to the bake time.
- Store baked cookies at room temperature in an airtight container for up to 5 days.
Nutrition
Serving: 68g | Calories: 281kcal
