The Pistachio and Cranberry Oat Cookies Recipe The jewel colors of the pistachios and cranberries gleam out from these slightly more grown up versions of the classic fruit and nut cookies.
1 cup (4oz) pistachio nuts
7 tbsp unsalted butter, softened
1 1⁄4 cups light brown sugar
1 large egg
1 tsp pure vanilla extract
1 tbsp honey
3⁄4 cup all-purpose flour, sifted
1⁄2 tsp baking soda
1 1⁄2 cups oats
1⁄4 tsp of salt
3⁄4 cup (4oz) dried cranberries, chopped
2–3 tbsp milk, if needed
1 Preheat the oven to 375°F (190°C). Place the pistachios on a baking sheet and toast them in the oven for 5 minutes, then remove and coarsely chop.
2 Combine the butter and sugar in a bowl and cream with an electric hand mixer until smooth. Add the egg, vanilla extract, and honey and beat well until smooth.
3 Stir in the flour, baking soda, oats, and salt to combine. Add the chopped nuts and cranberries, mixing them into the cookie dough with your hands, if necessary. If the mixture is too stiff, add a little milk.
4 Take walnut-sized pieces and roll them into a ball between your palms. Flatten them slightly and place on 2 or 3 non-stick baking sheets, leaving space for the cookies to spread.
5 Bake for 10–15 minutes until golden brown (you may need to do this in batches).
6 Leave on the sheets for a couple of minutes before transferring to a wire rack to cool completely. STORE The cookies will keep in an airtight container for 5 days.
Once you have mastered the recipe for oatmeal cookies, try experimenting with different combinations of fresh or dried fruit and nuts, or adding seeds such as sunflower seeds and pumpkin seeds into the mix.
|Pistachio and Cranberry Oat Cookies|