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Cranberry Oatmeal Cookies

Cranberry Pistachio Oatmeal Cookies

Cranberry Pistachio Oatmeal Cookies are loaded with tart dried cranberries, crunchy pistachios and sweet chocolate chips. They are topped with a drizzle of white chocolate, that makes them ideal cookies for the holidays!
Course Dessert
Cuisine American
Keyword Cranberry Pistachio Oatmeal Cookies
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 18 cookies
Calories 256kcal
Author Catalina Castravet


  • 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 chocolate chips
  • 1/2 cup dried cranberries
  • 1/2 cup pistachio finely chopped


  • 3.5 ounces white 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.
  • Enjoy!


Calories: 256kcal | Carbohydrates: 50g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 82mg | Potassium: 217mg | Fiber: 3g | Sugar: 28g | Vitamin A: 40IU | Vitamin C: 0.2mg | Calcium: 47mg | Iron: 2.1mg