Cranberry Pistachio Oatmeal Cookies
I have such a soft spot for holiday baking and these 35-minute Cranberry Pistachio Oatmeal Cookies are definitely joining my growing cookie collection. They are packed with tart dried cranberries, crunchy pistachios, and rolled oats. I finish each cookie with a light drizzle of melted white chocolate, and the result is a festive treat that is fantastic for the holiday season.
I honestly think there is nothing better than having chewy and crunchy textures in one bite! If you love pistachios and cranberries the same way I do, you will be excited for these cookies I am about to share with you today. The other day I baked my pistachio coffee cake to take to my moms house for afternoon coffee, and that is when I realized my blog was missing a pistachio cookie. I decided to make them festive by adding cranberries and here we are. I am really excited for you to bake these for your loved ones this season.
Table of contents
Plus, just like pumpkin season, this time of year always puts me in the mood to add cranberries to anything and everything. Ha! They bake in a little over 30 minutes and taste incredible, I always suggest a double or triple batch because they don’t last. I use tart cranberries because they balance the sweetness of the chocolate so well and the chopped pistachios blend perfectly with the oats and cranberries. Love it! I finish the cookies with a drizzle of melted white chocolate and my kids and I went through the entire batch in a week. They taste amazing and I hope you make a batch soon.
Why you will love this recipe
- Cookie that sparks instant holiday happiness: I like how the chewy oatmeal, tart cranberries, and crunchy pistachios work together to make a cookie that tastes warm and festive.
- Quickest path to a holiday baking win: I mix this dough in minutes with pantry ingredients that are always on my counter at this time of year.
- Family magnet cookie: My kids rush toward the oven the moment they know these cookies are baking because they love the soft texture and all the little pops of cranberry and pistachio inside. These cookies are great for holiday parties, school treats, or a sweet dessert after dinner.
- My easy way to adjust flavors for the season: I add more cranberries when I want extra tart flavor and more pistachios when I want extra crunch. The cookies stay fresh, freeze well, and help me stay ready for friends and family who stop by during the holiday season.
What you will need
- Old fashioned rolled oats: I use these oats because they stay firm and give the cookies a hearty chewy texture.
- Chocolate and white chocolate: I love the mix of large chocolate chips and a smooth white chocolate drizzle because the combination works so well with the tart cranberries and crunchy pistachios.
- Dried cranberries and pistachios: I enjoy how the cranberries add a bright tart note while the pistachios add a salty crunch.
- Butter and sugars: I blend softened butter with brown sugar and granulated sugar for a soft chewy dough.
- Eggs and flour: I add the eggs for fullness and softness, and the flour helps the dough come together.
- Baking powder and salt: I use baking powder to help the cookies rise evenly. The salt enhances the sweet nutty tart flavors in the dough.
How to make
Prepare the oven and the cookie sheets: I preheat my oven to 350 degrees F and place the racks in the middle and lower areas. Then I line two large cookie sheets with parchment paper so they are ready for scooping the dough.
Start the dough: I whisk the flour, salt, and baking powder in a medium bowl and set it aside. Then I use my stand mixer to whip the butter on medium speed until it becomes creamy. I add the sugars and continue mixing for a few minutes until the mixture looks light and fluffy. After that, I mix in the eggs one at a time.
Scoop it up: I stir the flour mixture into the butter mixture with a wooden spoon or spatula until everything blends together. Then I mix in the pistachios, cranberries, and oats. Once the dough is combined, I use an ice cream scoop to place the dough on the cookie sheets, leaving about 2″ of space between each cookie.
Bake and cool the cookies: I bake the cookies for 9 to 11 minutes until the edges start to look lightly golden. I rotate the cookie sheets after 4 minutes and switch their positions in the oven so they bake evenly. When they are done, I take them out and let them rest on the baking sheets for 5 minutes. Then I move them to a rack to finish cooling.
Make the drizzle: I bring a half pot of water to a gentle boil over medium heat. I place a heat safe bowl of white chocolate over the pot, making sure the bowl does not touch the water. I let the chocolate melt while stirring a few times. Once it is smooth, I drizzle the melted chocolate over the cookies.
Serve: I sprinkle chopped pistachios on top of the cookies right after I drizzle the warm chocolate. Then I let the chocolate set and place the cookies in the fridge for 10 to 20 minutes before serving.
Expert tip
Smart cookie step
I recommend chilling the dough for a short time around 15 minutes when it looks very soft because this helps the cookies bake with a tender center and a steady shape. A short chill also keeps the cranberries and pistachios from sinking, so each cookie stays filled with texture and flavor.
More tips to consider:
- It is essential that my butter is softened and not melted, because melted butter makes the cookies bake flat.
- I always let my eggs reach room temperature because they mix better and create more volume.
- I make sure the bowl of white chocolate never touches the water while melting, because direct contact can scorch the chocolate.
- If you do not have an ice cream scoop, use two tablespoons of dough for each cookie and roll the dough into a ball with your hands.
- I keep each dough ball at least 2 inches apart, and I usually bake only nine cookies on each large cookie sheet.
- I rotate the cookie sheets in the oven after 5 minutes and switch their positions so they bake evenly from top to bottom.
- I measure my flour with the spoon and level method so I do not add too much by accident.
- I never place cookie dough on a hot baking sheet because the dough softens too fast and will spread before it can bake properly.
Recipe variations and add-ins:
- Almond cranberry mix: I replace the pistachios with 1/4 cup of sliced almonds when I want a lighter crunch. The almonds toast gently in the oven and pair well with the tart fruit.
- Crispy cookies: My kids love it when I add a cup of Rice Krispies to the mixture. The crunchiness is addictive.
- Dark chocolate upgrade: I use 1/2 cup of chopped dark chocolate instead of white chocolate when I want a deeper flavor. The darker chocolate melts into small pockets and tastes rich with the pistachios.
- Maple cookie version: I add 1 tablespoon of maple syrup to the dough for a soft warm sweetness. This small change adds a cozy maple aroma that matches the oats very well.
- Raisin and pistachio batch: I swap half of the cranberries with 1/4cup of raisins for a softer fruit texture. This makes the cookies sweeter and a little more old fashioned.
Serving suggestions:
I love keeping the cranberry theme going, so I serve these cookies with cranberry margaritas for the adults, while the kids and non drinkers enjoy my cranberry mocktail. The tart flavor in both drinks matches the sweet oats, pistachios, and cranberries in the cookies in such a great way.
These cookies are my favorite for any holiday dinner. I often set them out after my cranberry orange turkey breast or after my oven-roasted turkey when I cook for a bigger group. On cold December evenings, I enjoy them with a cup of red velvet hot chocolate or a warm pumpkin spice latte during our Thanksgiving week celebrations.
How to store leftovers:
- Refrigerate: I keep the cookies in an airtight container in the fridge for up to 5 days.
- Freezing: I wrap the cookies in plastic wrap and foil, then place them in freezer bags. They can be frozen for up to 3 months.
- Defrost: I thaw the cookies overnight in the fridge so the texture stays tender.
Frequently asked questions
Too much flour can happen very easily, and it often starts with the measuring method. I used to use the scoop and measure method too, and it always packed the flour tightly into the cup, which made my cookies dry. Now I sift the flour first and use a spoon to gently fill the measuring cup. Then I use the back of a knife to level it so I get the right amount every time.
First of all, I make sure my butter is soft but never melted. I avoid the microwave and let it soften on the counter because slow softening keeps the texture right. I also check that my baking pans are completely cool before placing any dough on them since a warm pan melts the butter too fast. It is key to set my oven to 350 degrees F and let it heat fully because a very hot oven can melt the butter before the rest of the ingredients have time to bake.
The best way I have found to make puffier cookies is to cream softened butter with the sugar so the mixture forms tiny air pockets. If my first batch looks flatter than I want, I try a second batch with cold cubed butter because it melts slowly and creates a puffier and more cake like texture. Some bakers also chill the dough for 2 hours before baking, and that method can help the cookies rise higher as well.
More delicious cookie recipes:
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Cranberry Pistachio Oatmeal Cookies
Ingredients
- 1½ cups unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter softened but not melting
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 3 cups old-fashioned rolled oats
- 1 cup white chocolate chips or milk chocolate chips
- 1/2 cup dried cranberries
- 1/2 cup pistachios finely chopped
Optional:
- 3.5 ounces white chocolate chopped
Instructions
- Preheat oven to 350 degrees F.
- Adjust the oven racks to the low and middle positions, as you will use two trays to bake the cookies. Line two large baking sheets with parchment paper and set aside.
- Whisk together flour, baking powder, and salt in a medium bowl and set aside.
- In the bowl of an electric mixer fitted with the wire attachment (or in a large bowl, using a hand mixer), beat the butter at medium speed until it is creamy. Add the white and brown sugar and beat until fluffy, about 2-3 minutes. Beat in the eggs, one at a time.
- Using a spatula or a wooden spoon, manually stir the dry ingredients into the butter-sugar mixture. Once combined, mix in the oats, cranberries and pistachios.
- Scoop dough balls onto the parchment paper-covered baking sheets using an ice cream scoop. If you don't have an ice cream scoop, take two tablespoons of dough per cookie and roll it into a ball. Place the balls 2 inches apart.
- Bake until the cookie edges turn slightly golden brown for 22 to 25 minutes. Midway through baking, rotate the baking sheets and move the top one to the bottom and the bottom one to the top to ensure uniform baking.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a cooling wire rack.
Optional (extra 30 minutes, active only 10):
- Let cookies cool completely before drizzling with white chocolate.
- Bring a medium saucepan half-full with water to a boil. Place white chocolate in a medium bowl set over the simmering water and let it melt, stirring just a few times. Make sure the bowl doesn't touch the boiling water to avoid overheating. Remove the bowl from heat and, using a fork, drizzle the white chocolate over the cookies.
- Immediately sprinkle chopped pistachios on top of the white chocolate.
- Let stand for 15-20 minutes before serving for the chocolate to settle, or better place cookies in the fridge for the chocolate to harden quicker. Enjoy!
Notes
Smart cookie step
I recommend chilling the dough for a short time around 15 minutes when it looks very soft because this helps the cookies bake with a tender center and a steady shape. A short chill also keeps the cranberries and pistachios from sinking, so each cookie stays filled with texture and flavor.More tips to consider:
- It is essential that my butter is softened and not melted, because melted butter makes the cookies bake flat.
- I always let my eggs reach room temperature because they mix better and create more volume.
- I make sure the bowl of white chocolate never touches the water while melting, because direct contact can scorch the chocolate.
- If you do not have an ice cream scoop, use two tablespoons of dough for each cookie and roll the dough into a ball with your hands.
- I keep each dough ball at least 2 inches apart, and I usually bake only nine cookies on each large cookie sheet.
- I rotate the cookie sheets in the oven after 5 minutes and switch their positions so they bake evenly from top to bottom.
- I measure my flour with the spoon and level method so I do not add too much by accident.
- I never place cookie dough on a hot baking sheet because the dough softens too fast and will spread before it can bake properly.