Pistachio, cranberry, white chocolate oatmeal cookies

Favourite flavours shine in a chewy, delicious treat!

I’ve always loved combining pistachios, cranberries and white chocolate – it’s a really festive flavour profile that’s perfect for the holidays – or any time of year, actually! Adding oats (blended to make them less coarse) helps give these cookies a little extra nutrition and a delightfully chewy texture, although if you prefer your cookies on the crisp side, you can simply bake these a little longer. Use salted or unsalted pistachios – whichever you prefer.

Ingredients

• 1/2 cup (45 g) rolled oats
• 2/3 cup + 2 teaspoons (160 g) butter, at room temperature
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (105 g) brown sugar
• 1 egg, at room temperature
• 1 tablespoon (15 mL) milk
• 1 1/2 teaspoons (7.5 mL) vanilla extract
• 1 1/4 cups (150 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (60 g) shelled pistachios, coarsely chopped
• 1/2 cup (90 g) white chocolate baking chips
• 1/4 cup (32 g) dried cranberries, chopped

Method

• Preheat oven to 350F. Line two baking trays with parchment paper and set aside.
• Pulse oats briefly with a stick blender (or in a conventional blender or food processor), taking care to stop before they turn into oat flour.
• In a large bowl (use a stand mixer if you have one), beat together butter and sugars. Beat in egg, milk and vanilla.
• Combine flour, baking soda, baking powder, salt and pulsed oats. Slowly add flour mixture to the butter and sugar mixture, mixing well as you add it. Stir in chopped pistachios, white chocolate chips and chopped cranberries.
• Cover bowl and refrigerate dough for 30 minutes.
• With a cookie scoop or two teaspoons, portion the dough out into balls about 1 inch (2.5 cm) in size and place on prepared baking sheets, spacing about 2 inches (5 cm) apart.
• Bake 9-11 minutes (a bit longer if your dough balls were bigger than 1 inch/2.5 cm) or until edges are golden brown. Let cool 5 minutes on baking sheets before transferring to wire racks to cool completely.  

Makes 24-36 cookies, depending upon size. Recipe can easily be doubled.