Cranberry Pistachio Chocolate Chip Oatmeal Cookies
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Cranberry Pistachio Chocolate Chip Oatmeal Cookies are loaded with tart dried cranberries, crunchy pistachios, sweet chocolate chips and topped with a drizzle of white chocolate.
Wow now thats a long name for cookies, but I wanted to capture all the goodness in it as non can be skipped. I am so in love with these Cranberry Pistachio Chocolate Chip Oatmeal Cookies that I want you to love them too! They are so thick, so loaded with things that I love. They are festive and delicious, and may I add very easy to make?! Yes, Ready in 35 minutes or add a few extra minutes if you add that delicious white chocolate drizzle!
These cranberry pistachio chocolate chip oatmeal cookies are huge! As you can see, I can’t stop talking about the amazing texture that they have or should I say textures?! You see, they are made with a lot of oatmeal, for that chewy, dense and rich texture. As mix ins I used colorful and tart cranberries, they balance the sweetness of the chocolate nicely and I like the pop of color they add to the cookies.
Chopped pistachios are into the mix, you can see tiny green specs, and it starts to feel a lot like Christmas! Really, some of these cranberry pistachio chocolate chip oatmeal cookies with a glass of milk is what Santa wants this year. The pistachios add a nice crunch, and they look super cute!
Now, since everything is better with chocolate, I added one cup of chocolate chips to these cranberry pistachio chocolate chip oatmeal cookies for a good dose of chocolate and sweetness. The cookies are tall and dense, with the perfect sweet and buttery crumb. To make them even better, I drizzled the tops with melted white chocolate and this was a great decision and a step you should not omit!
The generous drizzle of white chocolate on each of these cranberry pistachio chocolate chip oatmeal cookies is perfect. Since white chocolate has a somewhat milder taste, it kind of ties together all the flavors we have in these cookies. It adds just the right amount of sweetness and makes them look very chic.
I made these cookies for a Halloween party that we went to, and I definitely left a few for us at home to enjoy. By the time I woke up next day and wanted to eat some, they were all gone, my father and husband and baby ate them all. I guess this is a good sign 🙂 The day before I enjoyed mine with some tea, and literally, I can eat these cookies on a daily basis! So good!
With some almond milk on the side, or whatever milk you prefer, should I suggest chocolate milk, anyone? 🙂 These cranberry pistachio chocolate chip oatmeal cookies will be the perfect treat on the side! I already added them to my Christmas Cookies lists and I recommend you do too 🙂 and hey they have oatmeal, they make the perfect breakfast!
- 1½ cups unbleached all-purpose flour
- ½ teaspoon baking powder
- ½ 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 chocolate chips
- ½ cup dried cranberries
- ½ cup pistachio, finely chopped or chop in the food processor (measure ½ cup of whole pistachios, then chop)
- 3.5 ounces with chocolate, chopped
- 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 2 large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder and salt, 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 on medium speed until creamy. Add the white and brown sugar and beat until fluffy, about 2-3 minutes. Beat in the eggs, 1 at a time.
- Using a spatula or a wooden spoon, manually stir in the dry ingredients into the butter-sugar mixture. Once combined, mix in the oats, cranberries and pistachios.
- Using an ice cream scoop, scoop dough balls onto the parchment paper covered baking sheets. If you don't have an ice cream scoop, take 2 tablespoons of dough per cookie and roll the dough into a ball. Place the balls 2 inches apart from each other.
- Bake until the cookie edges turn slightly golden brown, 22 to 25 minutes. Mid baking, rotate the baking sheets and also move the top one to the bottom and the bottom one to the top to ensure uniform baking.
- Remove from oven and let the cookies cool on the baking sheets for 5 minutes before transferring 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 filled with water to a boil. Place white chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stirring just a few times. Make sure the bowl doesn't touch the boiling water, to avoid overheating. Remove bowl from heat and using a fork drizzle the white chocolate over the cookies.
- 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.