Recipe For Cranberry Oatmeal Cookies with Pistachios


Our family loves oatmeal cookies. They are great on their own or with tea, which we consume in large quantities. Oatmeal cookies also make a great palette for other flavors.

This time around, I flavored the cookies with dried cranberries and pistachios. You could also blend other flavorings such as raisins, pear glacé, dried mango, dried cherries or dried apricots and other nuts.

During the holiday season, I like to serve them with eggnog or soynog.

1. Info for Cranberry Oatmeal Cookies with Pistachios

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 45
  • Calories: unavailable

2. Ingredients for Cranberry Oatmeal Cookies with Pistachios

  • 1 egg, at room temperature
  • ½ cup granulated sugar
  • 3/4 teaspoon pure vanilla extract
  • 2/3 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1-½ cups rolled oats
  • ¼ teaspoon sea salt (or regular salt)
  • 6 tablespoons pistachio kernels, coarsely chopped
  • 8 tablespoons unsalted butter, softened to room temperature
  • 1/3 cup brown sugar
  • 2/3 cup dried cranberries

3. Directions:

  1. Preheat the oven to 350°F.
  2. Sifting the dry ingredients: In a bowl, combine the flour, baking powder and baking soda. Sift the dry ingredients.
  3. Beating the egg: In a small mixing bowl, beat the egg with the granulated sugar for about 5-6 minutes. You’ll get a pale yellow foam and the texture of the egg will be thicker. Add vanilla extract.
  4. Making cookie dough: In another mixing bowl, cream the butter with the brown sugar (whisk using a stand-mixer to get as much air as possible in the butter). Add the egg mixture, the dry ingredients, rolled oats, salt, dried cranberries and pistachios. Mix until the cookie dough is formed. Do NOT over-mix.
  5. Transfer the dough into a bowl. Plastic wrap it and place it in the refrigerator for at least 20 minutes until firm. 
  6. Line 2 baking sheets with a silicone mat or a sheet of parchment paper. Using a melon baller, form 45 mounds of cookie dough onto the 2 prepared baking sheets. Make sure to space the cookies about 2 inches apart so that they don’t touch each other as they will expand when they bake.
  7. Bake for 8 minutes at 350°F. Open the oven and rotate the baking sheet for even baking. Lower the heat to 325°F and bake for another 6-8 minutes. The cookies should be slightly golden. Remove from the oven and let the cookies cool completely on a cooling rack.
  8. Enjoy with a cup of eggnog or soynog.
  9. Bon appétit!

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