Cranberry Pistachio Cookies

Course: Dessert
Cuisine: Christmas, North American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Servings: 36
Calories: 130
Author: Lord Byron's Kitchen
These cookies have a crispy and firm texture, with crunchy bites from the pistachios and chewy bites from the cranberries.  
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  • 1 cup butter, softened
  • 3/4 cup brown sugar, lightly packed
  • 1/2 cup sugar
  • 1 large 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, finely chopped
  • 1 cup pistachios, unsalted, roughly chopped


  • 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.  Press them slightly with your hand, or you can use a fork like you would do with a classic peanut butter cookie.  (I sprinkle a few cranberries and pistachios on top before baking, just for a prettier cookie.  It's completely optional.)
  • Bake for 12 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.


Calories: 130kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 79mg | Potassium: 52mg | Fiber: 0g | Sugar: 9g | Vitamin A: 170IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.6mg