These cookies have a crispy and firm texture, with crunchy bites from the pistachios and chewy bites from the cranberries.
In an effort to capture the red and green colours of Christmas in a cookie, I made these Cranberry Pistachio Cookies. Initially, I started out buying the ingredients to make a copycat version of Starbucks’ Cranberry Bliss Bars, but I’m glad I decided to take the cookie route instead.
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 a semi-healthy cookie. In addition to the cranberries and pistachios, there’s oatmeal too. And, my favourite part, is that hit of cinnamon that you can smell and taste as the same time!
Okay, so there’s lots of butter and sugar too, so they’re really not that healthy, but what’s Christmas without a little indulgence? If there’s any time of year that allows for indulgence, now is the time.
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!)
I have to mention two things before we get to the recipe. First, it’s important to use dried cranberries – chopped frozen or fresh cranberries will not work. And, in addition, it’s best to chop the dried cranberries so that they are smaller and not so chunky in the cookie.
Secondly, you have two options when it comes to pistachios. You can buy the unsalted, which is what I used, or you can buy the salted type. I buy pistachios halves, but you can chop them up too if you prefer. I like the pistachios a bit larger to add a little crunch to the cookie, which offsets the chewiness of the dried cranberries.
Okay, here’s the recipe. Make lots, Dear Reader, because this cookie is everyone’s favourite!
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Cranberry Pistachio Cookies
- 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.
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