Pistachio Oatmeal Cranberry Cookies Recipe  

Ingredients: – 1 cup rolled oat – ¾ cup all-purpose flour – ½ tsp baking soda – ½ tsp cinnamon – ¼ tsp salt – ½ cup unsalted butter (softened) – ½ cup brown sugar – ¼ cup white sugar – 1 egg – 1 tsp vanilla extract – ½ cup dried cranberrie – ½ cup shelled pistachios (roughly chopped)

Preheat Oven

Set oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix Dry Ingredients

In a bowl, whisk oats, flour, baking soda, cinnamon, and salt.

Cream Butter and Sugars

In a separate bowl, beat butter, brown sugar, and white sugar until fluffy. Add egg and vanilla; mix well.

Combine Mixtures

Gradually add dry ingredients to the wet. Stir in cranberries and pistachios.

Scoop and Bake

Drop tablespoon-sized scoops onto the baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes, or until golden at the edges.

Cool and Store

Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Store in an airtight container for up to a week.

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