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For a seasonal spin on the classic oatmeal cookie, I stuffed buttery brown sugar dough with dried cranberries, pistachios and white chocolate chips. I love dimension in a cookie and these have plenty of it – sweet and salty, tart and chewy. It’s the kind of addictive combination that’s enough to bring even the most strong-willed individual to the refrigerator in the middle of the night for a blissful spoonful or two of dough.

Cranberry, Pistachio and White Chocolate Oatmeal Cookies | Tutti Dolci

If you have the time to let the dough chill overnight, I recommend it – give the flavors a chance to marry, and let the brown sugar and vanilla bean paste infuse every bite!

Cranberry, Pistachio and White Chocolate Oatmeal Cookies | Tutti Dolci

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Cranberry, Pistachio & White Chocolate Oatmeal Cookies

  • Yield: 32 cookies

Ingredients

  • 1 1/3 cups flour
  • 1 cup rolled oats, toasted
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup light brown sugar
  • 1 large egg
  • 2 tsp vanilla bean paste (or vanilla extract)
  • 1/2 cup shelled pistachios, chopped
  • 2/3 cup dried cranberries
  • 2/3 cup white chocolate chips

Topping

  • 3 Tbsp dried cranberries
  • 2 Tbsp white chocolate chips

Instructions

  1. Whisk together flour, oats, cornstarch, baking soda, and salt in a medium bowl. Beat butter and brown sugar in a large mixer bowl at medium speed until creamy; beat in egg and vanilla bean paste until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in pistachios, cranberries, and white chocolate chips. Cover dough and chill in the refrigerator for at least 4 hours, preferably overnight.
  2. Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly.
  3. Top cookies with remaining cranberries and white chocolate chips, pressing to adhere. Bake, rotating pans halfway through, for 9 minutes, until edges are set. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.

Notes

To toast oats, spread in a thin layer on a baking sheet and bake at 350°F for five to ten minutes, stirring halfway through.


Nutrition

  • Calories: 125

 

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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26 comments

  1. Love!! We are on the same wavelength, again…I’m tossing around the same flavour combo for my next recipe. (I don’t know if the bag of pistachios will make it past the brainstorming process.) 😀

  2. I’m a big believer in chilling cookie dough overnight, even if that means 1 or 2 fewer cookies the following day 😉 But I confess I haven’t baked with vanilla paste yet. Must remedy that! These are totally my kind of cookie 🙂

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