Cranberry Pistachio Cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
These cookies have a crispy and firm texture, with crunchy bites from the pistachios and chewy bites from the cranberries.
- 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: 3.4% | Vitamin C: 0.1% | Calcium: 1.4% | Iron: 3.2%