Saturday, February 25, 2012

Oatmeal Cranberry Pistachio Cookies

I turned my granola into a cookie with this recipe. If you like my granola, you will like this cookie. 


This is my favorite version of the traditional oatmeal raisin. Swapping cranberries for raisins adds more sweetness and a pop of color. A big handful of pistachios adds a hint of unexpected nuttiness and some health. But really, these cookies are good for three reasons: granulated sugar, brown sugar, and most importantly, maple syrup. It smells like breakfast when you take these puppies out of the oven.

As with my granola, feel free to play around with this recipe. Prefer raisins or another dried fruit? Go right ahead. Swap the pistachios for chopped walnuts or cashews. Add 1-2 teaspoons of cinnamon or another spice.

If these cookies are just like granola, then we can eat these for breakfast too, right? Thought so.

Oatmeal Cranberry Pistachio Cookies
Makes about 3 dozen

1/2 c. butter, room temperature
1/4 c. maple syrup
1/2 c. sugar
3/4 c. brown sugar
2 eggs
1 1/2 c. flour
1/4 t. salt
2 t. baking soda
3 c. rolled oats
1 1/2 c. cranberries
1/2 c. pistachios, shelled

Preheat you oven to 350°. Line baking sheets with parchment paper.

Combine flour, salt, baking soda, and oats in a bowl. Set aside.

Cream butter, maple syrup and sugars in a stand mixer. Add eggs one at a time, stirring after each addition. Add dry ingredients and mix well. Stir in cranberries and pistachios.

Drop by rounded tablespoon or ice cream scoop onto baking sheets, about 2 inches apart. Bake 7-10 minutes until golden brown. Let cool 2 minutes before removing from pan. As with any cookie, those that "accidentally" drop or break are your responsibility to eat.

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