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Cranberry Pistachio Oatmeal Cookies

  • Author: Glenda Embree
  • Total Time: 20 minutes
  • Yield: 3 dozen 1x


  • 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


  1. Preheat oven to 350°
  2. Add sugars and butter to bowl of a *stand mixer with cookie paddles attached. (Can also be mixed by hand.)
  3. Add the eggs and vanilla. Beat until well combined.
  4. Next, add flour, baking soda, cinnamon and salt.
  5. Mix in the oatmeal.
  6. Add dried cranberries, salted pistachios and white chocolate chips.
  7. Use a *cookie scoop to place cookies on lightly greased *cookie sheet.
  8. 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.
  9. 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