2105-6900_WhChCrFe_44216.jpg|1
2105-6900_WhChCrFe_44216.jpg|1

White Chocolate Cranberry Pistachio Oatmeal Cookies

How do you pack a lot of fall flavors into one delicious cookie? It's easy with this oatmeal cookie recipe. It's not just any ordinary recipe—this one is packed with tangy cranberry, nutty pistachio and just the right amount of white chocolate sweetness. It's a classic cookie with a flavorful twist. Bring a batch to your next Christmas cookie swap or bake sale.
  • Skill LevelBeginner
    Amount3 1/2 dozen
Print Recipe

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

  1. Preheat oven to 350°F.
  2. 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.
  3. 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

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