Chewy Cherry Pistachio Oatmeal Cookies
These cherry pistachio oatmeal cookies are the perfect combination of sweet, salty, and tangy. Stuffed with chopped pistachios and a whole bunch of tart Montmerency cherries, the crunchy and chewy texture will keep you coming back for more. Make them as part of a holiday cookie box like I did, or just as a treat for your family, everyone will love them!
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 2 eggs, large
- 1 tsp vanilla extract
- 1.5 cups all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp kosher salt
- 3 cups old fashioned oats
- 1/2 cup pistachios, shelled and chopped small
- 1/2 cup tart dried cherries, montmerency
Instructions
- Prepare 2 half sheet trays with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar on low-medium speed until light and fluffy, about 1 minute.
- Add the eggs one at a time, combining into the mix before adding the next. Then add the vanilla extract and continue to mix. You may have to scrape down the sides of the bowl to mix everything together.
- Add the flour, baking soda, cinnamon, and salt and continue to mix until dough forms. Then add in the oats and mix on low till combined
- Stop the mixer, add the pistachios and cherries, and mix by hand, so you don’t break up the pieces too much.
- Using an ice cream scooper, or a ¼ cup measuring cup, scoop the dough into even shaped balls and line then up on the sheet trays with about 1” of space in between. Chill for 1 hour or overnight in the fridge.
- Preheat your oven to 350°F, then bake the cookies for 15 minutes or until the edges are golden brown. Cool.
Notes
These freeze well!
Serving: 1cookie, Calories: 297kcal, Carbohydrates: 37g, Protein: 5g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 51mg, Sodium: 156mg, Potassium: 137mg, Fiber: 3g, Sugar: 16g, Vitamin A: 535IU, Vitamin C: 0.2mg, Calcium: 36mg, Iron: 2mg
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