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In an effort to capture the red and green colours of Christmas in a cookie, I made these Cranberry Pistachio Chocolate Cookies.

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I love the combination of dried cranberries and pistachios anyway so pairing them together was not just based on just the colour combination; it was for the flavour profile as well.

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These are really what I would refer to as semi-healthy cookies. In addition to the cranberries and pistachios, there’s oatmeal and a cinnamon background.  Ok, so there’s lots of butter and sugar, but what’s Christmas without a little indulgence?  Besides, you could always leave out the chocolate drizzle!

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With Christmas just around the corner, my kitchen has been in constant use with getting all of my baking ready for visitors and for gifts. As you know, Dear Reader, if you’ve been reading my blog for a while, we love to package up cookies, cakes, truffles, and squares for our neighbours. 

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This year, we are having a potluck at work too, so I’ll have to bring a bunch of goodies for that as well, because it seems I’ve self-elected myself to be responsible for the desserts. And, I really don’t mind; the more goodies my workmates eat, the less temptation I’ll have at home.  (Insert evil laugh here!)

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Ok, enough banter – here’s the recipe:

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Cranberry Pistachio Chocolate Cookies
Yields 24
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
213 calories
29 g
28 g
11 g
3 g
6 g
49 g
60 g
16 g
0 g
4 g
Nutrition Facts
Serving Size
49g
Yields
24
Amount Per Serving
Calories 213
Calories from Fat 92
% Daily Value *
Total Fat 11g
16%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 28mg
9%
Sodium 60mg
2%
Total Carbohydrates 29g
10%
Dietary Fiber 2g
6%
Sugars 16g
Protein 3g
Vitamin A
5%
Vitamin C
0%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup butter, softened
  2. 3/4 cup brown sugar, lightly packed
  3. 1/2 cup sugar
  4. 1 egg
  5. 2 teaspoons vanilla extract
  6. 1 3/4 cups all-purpose flour
  7. 1 teaspoon baking soda
  8. 1/2 teaspoon baking powder
  9. 1 teaspoon cinnamon
  10. 1 1/2 cups quick oats
  11. 1 cup dried cranberries
  12. 1/2 cup pistachios, unsalted, roughly chopped
  13. ½ cup semi-sweet chocolate chips
Instructions
  1. Preheat your oven to 350 degrees. Line a baking sheet with a silicone mat or parchment paper and set aside.
  2. Using a handheld mixer, beat together the butter and both sugars until light and fluffy.
  3. Add in the egg and vanilla; beat together.
  4. Next, add in the flour, baking soda, baking powder, cinnamon, and oats. Beat on low speed until combined.
  5. Stir in the cranberries and pistachios.
  6. Use a tablespoon measure and place mounds of cookie dough about 2 inches apart on the baking sheet.
  7. Bake for 10 minutes. Allow cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire cooling rack to finish cooling completely.
  8. When the cookies are completely cooled, melt the chocolate chips and transfer the chocolate to a small Ziploc bag. Cut the tip off the lower corner of the bag and drizzle each cookie with chocolate.
  9. Transfer the chocolate drizzled cookies to the refrigerator for an hour to set.
beta
calories
213
fat
11g
protein
3g
carbs
29g
more
Lord Byron's Kitchen http://www.lordbyronskitchen.com/
cranberry-pistacio-chocolate-cookies

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