

White Chocolate Cranberry Pistachio Oatmeal Cookies
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Skill LevelBeginnerAmount3 1/2 dozen
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup firmly-packed brown sugar
1/2 cup granulated sugar
2 Eggs
1/2 teaspoon Pure Vanilla Extract, 4 Oz.
1/2 teaspoon Imitation Almond Extract, 2 oz.
2 cups uncooked old-fashioned oats
1 package (12 oz.) white chocolate chips
3/4 cup sweetened dried cranberries
3/4 cup chopped roasted pistachios
Tools
Perfect Results Premium Non-Stick Bakeware Mega Cookie Pan, 15 x 21-Inch
Instructions
Click to mark complete
- Preheat oven to 350°F.
- In medium bowl, combine flour, baking soda and salt. In large bowl, beat butter and sugars with electric mixer until light and fluffy. Add eggs, one at a time, mixing well. Add extracts; blend well. Stir in flour mixture just until combined. Stir in oats, white chocolate chips, cranberries and pistachios. Spoon heaping tablespoons of dough onto ungreased cookie sheet, about 1 in. apart.
- Bake 14-16 minutes or until light golden brown. Cool on pan on cooling grid 3 minutes. Remove from pan; cool completely on grid.
Notes
How To
Reviews
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