Cranberry Pistachio Oatmeal Cookies

Cranberry Pistachio Oatmeal Cookies are loaded with tart-dried cranberries, crunchy pistachios, and sweet white chocolate chips. They are topped with a drizzle of white chocolate, making them ideal for the holidays!

The name says it all here, with various flavors and textures in this delicious recipe. The cookies are easy to make in less than 20 minutes and taste incredible. I suggest you make a double or triple batch, though, because they are so irresistible. The soft and chewy oats mixed with salty pistachios, tart cranberries, and rich chocolate chips make them melt-your-mouth indulgent.

Cranberry Pistachio Oatmeal Cookies are the perfect way to start a crisp fall morning. During this time of the year, I am ready to add cranberries to anything and everything! The cookies have an amazing texture, with chewy, dense and rich cranberry and pistachio flavor. 

As mix ins I used colorful and tart cranberries, because they balance the sweetness of the chocolate nicely. Also, I like the pop of color they add to the cookies. Chopped pistachios are added into the mix, which also perfectly pairs with the oatmeal and cranberries. To make them even better, I drizzled the tops with melted white chocolate. 

One of the best things about this recipe is how unique it is. Nothing like having a combination of chewy and crunchy all in one bite! The cookies have buttery flavor along with tangy cranberries, crunchy nuts, and chewy oats to make a blend of sensational tongue-tingling tastes.

Why you will love this recipe

• It is such a unique recipe: These are some of the more unique ingredients in any cookie recipe I have ever made. They are rich and chocolaty, making them a show stopper dessert.
• They are also healthy: The ingredients are also healthy as well as delicious.
• Perfect for holidays: They are easy to make, but also festive, made with seasonal ingredients. Also, they make great hostess gifts.
• Make extras: These are addictive so make extras. They freeze well for several months.

What you’ll need to make cranberry pistachio oatmeal cookies

Special items:

• Baking sheets – Two large cookie sheets.
• Stand mixer – Or an electric mixer.
• Bowls
• Cooking utensils

Ingredients:

• Old fashioned rolled oats – These are the flat and flaky ones that hold their shape better than quick oats. They offer a chewier texture perfect for these cookies.
• Chocolate chips – I like to use the large ones that are still a little hard in the middle for a nice bite.
• Dried cranberries – These add a sour and tart taste to complement the sweetness of the chocolate, savory oats, and salty pistachios. The perfect combination.
• Pistachios – Not only do they add a salty and sweet flavor, but they also add a gorgeous lime green color. Pistachios are also healthy and delicious.
• Chopped white chocolate – Melted and used for drizzling on top of the cookies after baking, any other kind of chocolate would also work.
• Softened unsalted butter – Using softened (not melted) butter in cookies incorporates air into the dough better. Do not use melted chocolate, though, or the dough will flatten, and the cookies will spread.
• Packed light brown sugar – Light brown sugar gives these cookies a light but rich sweetness and a chewy and soft texture. Using dark brown sugar will give it a richer taste, more like molasses and the color will be a lot darker.
• Granulated white sugar – Granulated sugar binds with liquids to retain moisture as well as prevent gluten, creating air bubbles to make lighter and fluffier cookies. Also, of course, it adds sweetness.
• Large eggs – Eggs whip up fluffier and fuller when they are warmer and hold their shape longer. 
• All-purpose flour – Any kind of flour will work for this recipe.
• Baking powder – Baking powder is combined with baking soda so it can do the job of both, which helps them rise more and spread less.
• Salt

How to make cranberry pistachio oatmeal cookies?

1. Prepare the oven and the cookie sheets: First, preheat the oven to 350 degrees F, adjust the oven racks to the middle and low positions, and line two large cookie sheets with parchment paper.
2. Start the dough: Now, whisk flour, salt, and baking powder in a medium bowl and set it aside. Then, use a stand mixer to whip the butter on medium speed until creamy. Then, beat in sugars for two to three more minutes, or until it is fluffy. After, beat in the eggs one at a time.
3. Scoop it up: Next, use a wooden spoon or spatula to stir in the flour mixture by hand. Then, stir in the pistachios, cranberries, and oats. Once it is combined, use an ice cream scoop to scoop dough two inches apart on the cookie sheets.
4. Bake the cookies: After, bake for nine to 11 minutes or until the edges of the cookies are slightly golden brown. Be sure to rotate the cookie sheets and switch them from top to bottom after four minutes for even baking.
5. Remove and cool: Last, remove the cookies from the oven and let them cool on the baking sheets for five minutes before moving to finish cooling on a rack.
6. Make the drizzle: To make the drizzle, bring a half pot of water to a boil over medium heat. Then, place a heat-safe bowl with white chocolate in it over the water (make sure it does not touch the water). Allow it to melt, stirring a few times.
7. Drizzle and serve: Finally, drizzle the melted chocolate over the cookies with a fork and let them set for 10 to 20 minutes in the fridge before serving.

Expert tip

Different kinds of oats

When making these oatmeal cookies, the oats are the main star, so they have to be the best. I prefer to use Quaker old-fashioned rolled oats. They give these tasty treats a nutty flavor and a chewy texture thicker than instant but thinner than steel-cut. Quick oats are too thin and will not provide much texture to the cookies. Let’s start at the beginning. Groats are the whole grain minus the hulls and take the longest to cook.

Steel-cut are groats cut into three pieces. They cook a little quicker and are very chewy. Old-fashioned rolled oats (what I use) are steamed groats rolled into flakes and stabilized to stay fresh longer. They are larger than steel-cut oats and cook faster but are still chewy. Quick oats are cut, rolled thinner, and steamed. They do not have as much texture and cook quickly.

Instant oats are like quick oats but are pressed even thinner and cut smaller. They get mushy when cooked. This is what instant oatmeal is made from. Scottish oatmeal is a stone-ground oatmeal that is made from ground and broken oat groats. The only oats I would consider using for cookies are old-fashioned and steel-cut.

Recipe variations and add-ins:

• Other nuts: I like to chop up some walnuts or pecans and add them instead of the pistachios sometimes.
• No nuts: Instead of nuts, why not add some sun flower seeds, sesame seeds, or poppy seeds for something to chomp on?
• Crispy cookies: My kids love it when I add a cup of Rice Krispies to the mixture. The crunchiness is addictive.
• Chocolate lovers: Some unsweetened cocoa and melted chocolate in the batter will make the chocolate lovers really happy.
• Spiced cookies: For extra flavor, these cookies would be amazing with some cinnamon, nutmeg, and ginger.
• Zesty: Add some orange, lemon, or lime zest to give these cookies some citrusy zest.

Serving suggestions:

Cookies are easy to serve with all sorts of things. Here are some of my ideas.

• Go with the cranberry theme and serve these to the adults with cranberry margaritas while the kids and non-drinkers enjoy this cranberry mocktail recipe.
• Of course, all cookies are delicious, dipped in a glass of milk or a mug of hot coffee.
• These are the perfect holiday dessert for a turkey dinner at Thanksgiving. Try my easy recipe for cranberry orange turkey breast that serves five or this oven-roasted turkey recipe for a larger crowd.
• Serve these with a cut of sweet and delicious hot white chocolate.

Frequently asked questions

Why are my cookies dry and crumbly?

Too much flour. It could be the measuring technique you are using. Many people still use the scoop and measure method for flour. That will always cause way too much flour in the mixture which produces dry baked goods. When scooped, the flour gets packed down into the measuring cup and compacts it. Instead, sift the flour first. Then, use a spoon to lightly overfill the measuring cup before using the back of a knife to level it off.

Why are my cranberry pistachio oatmeal cookies flat?

First of all, make sure the butter is soft, but not melted. Do not even try to soften it in the microwave. Let it soften at room temperature. Be patient. In addition, be sure the baking pans are cooled off before placing the dough on them. Hot pans will melt the butter. One more thing: Set the oven to the right temperature (350 degrees F). An oven that is too hot will also melt the butter before the rest of the ingredients are cooked.

How can I make my oatmeal cookies puffier?

The best way to make puffier cookies is to make sure the butter is not melted and creamed with the sugar to create air pockets. In fact, if the first batch is not as puffy as preferred, try again with cold cubed butter. Cold butter will take even longer to melt, making a fluffier and cakier cookie. Others say that chilling the dough for two hours before baking it will help it rise higher.

Can I make the dough ahead of time?

Absolutely. In fact, I love to make two or three batches so I can save an extra batch to keep in the freezer. That way, there will always be some dough ready to take out to make fresh, warm, homemade cookies. I prefer to roll mine into balls first before freezing. Then, flash-freeze before wrapping the dough balls in plastic wrap and putting them in freezer bags. You can keep them for up to three months. Just thaw overnight in the freezer before baking.

How to store:

• Refrigerate: Refrigerate cookies for up to five days in an airtight container.
• Freezing: Wrap in plastic wrap and foil and then place them in freezer bags to freeze for up to three months.   
• Defrost: Thaw overnight in the fridge for the best flavor and texture.

More delicious cookie recipes:

Recipe tips:

• It is essential that the butter be softened but NOT MELTED. If it is melted, the cookies will be too flat.
• In fact, the eggs should be at room temperature as well so they will reach their maximum volume.
• Also, make sure the bowl of chocolate does not touch the water when melting it, or it may scorch.
• Don’t have an ice cream scoop? Use two tablespoons of dough per cookie and roll the dough into a ball.
• Keep dough balls at least two inches apart from each other. I only cooked nine cookies on each large cookie sheet.
• Be sure to rotate the cookie sheets and switch them from top to bottom after five minutes for even baking. 
• Measure flour using the spoon and level method to prevent too much flour.
• Do not put cookie dough on hot cookie pans. They will flatten before they bake.