In an effort to capture the red and green colours of Christmas in a cookie, I made these Cranberry Pistachio Chocolate Cookies.
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.
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!
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.
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!)
Ok, enough banter – here’s the recipe:
Cranberry Pistachio Chocolate Cookies
- 1 cup butter softened
- 3/4 cup brown sugar lightly packed
- 1/2 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 1/2 cups quick oats
- 1 cup dried cranberries
- 1/2 cup pistachios unsalted, roughly chopped
- ½ cup semi-sweet chocolate chips
Preheat your oven to 350 degrees. Line a baking sheet with a silicone mat or parchment paper and set aside.
Using a handheld mixer, beat together the butter and both sugars until light and fluffy.
Add in the egg and vanilla; beat together.
Next, add in the flour, baking soda, baking powder, cinnamon, and oats. Beat on low speed until combined.
Stir in the cranberries and pistachios.
Use a tablespoon measure and place mounds of cookie dough about 2 inches apart on the baking sheet.
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.
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.
Transfer the chocolate drizzled cookies to the refrigerator for an hour to set.