Cranberry Pistachio Oatmeal Cookies

Ingredienser

Chewy, golden-baked oatmeal cookies come together with rolled oats and butter, folded with dried cranberries and chopped pistachios, then finished with a crackly sugared crust. Buttery, chewy, and perfectly spiced, this stacked cookie recipe balances tart cranberries with nutty pistachios in every bite.

Piled high on a rustic wooden board and plated fresh off the stack, these cookies show off their crumbly, oat-studded centers packed with ruby-red cranberries. The toasted oats pair effortlessly with tart cranberries, crunchy pistachios, and a hint of cinnamon, leaving a sweet, nutty finish on the palate.

Half Recipe:

1 cup rolled oats

1 cup all-purpose flour, sifted

1/2 cup unsalted butter, softened

1/2 cup brown sugar

1/3 cup dried cranberries

1/3 cup pistachios, chopped

1 egg

1/2 tsp baking soda

Pinch of salt to taste

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