Description
Delicious and chewy white chocolate oatmeal cookies with cranberries and pistachios.
Ingredients
Scale
- 1½ cups unbleached all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter (softened but not melting)
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 3 cups old-fashioned rolled oats
- 1 cup white chocolate chips (or milk chocolate chips)
- 1/2 cup dried cranberries
- 1/2 cup pistachios (finely chopped)
- 3 ounces white chocolate (chopped)
Instructions
- Preheat oven to 350 degrees F.
- Adjust the oven racks to the low and middle positions, as you will use two trays to bake the cookies. Line two large baking sheets with parchment paper and set aside.
- Whisk together flour, baking powder, and salt in a medium bowl and set aside.
- In the bowl of an electric mixer fitted with the wire attachment (or in a large bowl, using a hand mixer), beat the butter at medium speed until it is creamy. Add the white and brown sugar and beat until fluffy, about 2-3 minutes. Beat in the eggs, one at a time.
- Using a spatula or a wooden spoon, manually stir the dry ingredients into the butter-sugar mixture. Once combined, mix in the oats, cranberries, and pistachios.
- Scoop dough balls onto the parchment paper-covered baking sheets using an ice cream scoop. If you don’t have an ice cream scoop, take two tablespoons of dough per cookie and roll it into a ball. Place the balls 2 inches apart.
- Bake until the cookie edges turn slightly golden brown for 22 to 25 minutes. Midway through baking, rotate the baking sheets and move the top one to the bottom and the bottom one to the top to ensure uniform baking.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a cooling wire rack.
- Let cookies cool completely before drizzling with white chocolate.
- Bring a medium saucepan half-full with water to a boil. Place white chocolate in a medium bowl set over the simmering water and let it melt, stirring just a few times. Make sure the bowl doesn’t touch the boiling water to avoid overheating. Remove the bowl from heat and, using a fork, drizzle the white chocolate over the cookies.
- Immediately sprinkle chopped pistachios on top of the white chocolate.
- Let stand for 15-20 minutes before serving for the chocolate to settle, or better place cookies in the fridge for the chocolate to harden quicker. Enjoy!
Notes
- If you prefer, you can substitute milk chocolate chips for the white chocolate chips.
- Ensure the butter is softened but not melted for the best texture.
- Feel free to add other nuts or dried fruits to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg