These lovely cookies are crisp around the edges, with soft, chewy centers. Cranberry Pistachio Oatmeal Cookies are a perfect addition to any Christmas cookie tray! No extra decoration is needed, since they are already studded with red and green “jewels” in the cranberries and pistachios, plus, the creamy white chocolate chips. They’re a little sweet, a little salty and a whole lot of DELISH! What a fabulous combination of textures and flavors. You’re going to love them!
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Cranberry Pistachio Oatmeal Cookies
- Total Time: 20 minutes
- Yield: 3 dozen 1x
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 1/2 cups rolled oats (old fashioned oats)
- 2 cups dried cranberries, chopped
- 1 1/2 cups salted pistachios, chopped
- 1 cup white chocolate chips
Instructions
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Preheat oven to 350°
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Add sugars and butter to bowl of a *stand mixer with cookie paddles attached. (Can also be mixed by hand.)
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Add the eggs and vanilla. Beat until well combined.
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Next, add flour, baking soda, cinnamon and salt.
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Mix in the oatmeal.
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Add dried cranberries, salted pistachios and white chocolate chips.
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Use a *cookie scoop to place cookies on lightly greased *cookie sheet.
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Bake for 9-11 minutes. Cookies will just begin to be lightly browned around the edges, but soft in the center. Don’t be tempted to over-bake them. They will continue to cook and set up after being removed from the oven. These cookies should be wonderfully chewy.
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After one to two minutes to finish setting up on the baking sheet, transfer the cookies to fully cool on a wire rack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Cuisine: American
This easy recipe seems to have a lot of ingredients, at first glance, but it’s just my basic oatmeal cookie recipe with three tasty additions: white chocolate chips, dried cranberries and pistachios. White Chocolate Cranberry Pistachio Cookies come together in minutes. Bake time is only 9-11 minutes per tray and you should be able to finish them in 4 trays, with a yield of about 36-48 cookies, depending on how big you make them.
Freezing White Chocolate Cranberry Pistachio Cookies
You have two excellent options for freezing White Chocolate Cranberry Pistachio Cookies. The first is to scoop out your cookie dough balls onto a baking tray, flash freeze them, and then store the frozen dough balls in a zip-top bag in the freezer. Pull out just the number you need to have fresh baked cookies in minutes! That’s a great option for unexpected guests.
You can also bake the cookies, and then, cool them completely. I still prefer flash freezing before storing. The baked cookies, if individually flash frozen on a tray, can then be placed in a ziptop bag, just like the dough balls. They won’t stick together in the freezer and you can remove just the number you want to thaw.
These are not “traditional” Christmas cookies, but I had the idea and they turned out so beautifully. i hope you get a chance to bake them!
Enjoy!
More Cookie Recipes from the 12 Days of Christmas Cookies Event
Here are three more DELISH cookie recipes from our 12 Days of Christmas Cookies blogger event.
- No Bake Oreo Snowball Cookies, from Arlene, at Flour on My Face
- Ginger Snaps, from Lois, at Walking on Sunshine Recipes
- Gingerbread Kiss Cookies, from Lenny, at Fat Dad Foodie
And, if you’re looking for even more cookie recipes to add to your holiday repertoire, check out my recipe for these yummy Soft Chewy Ginger Cookies.
About Glenda
I believe cooking from scratch doesn’t have to be complicated and that YOU can do it. My simple recipes, tutorials, and cooking tips will help you get weeknight dinners on the table with less stress. Forget takeout or the drive-thru. Let me show you how to make homemade easy. Read more...
