Dark Chocolate, Cranberry, Oat and Pistachio Cookies

Christmas season is all about the cookies. They are Santa's favorite treat, after all. These cookies are chewy, soft in the center, crispy on the edges and full of oats, dark chocolate, cranberries and pistachios. They're also super easy (and fast) to whip up. You can mix up a batch, scoop it out into balls and keep them in the freezer until you want a freshly baked treat. Perfect for those unexpected holiday visitors!

Recipe courtesy of Stephanie Le
TOTAL TIME: 30 min
Prep: 15 min
Inactive Prep: --
Cook: 15 min
YIELD: 18 cookies


  • 1/2 teaspoon plus 1/8 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1 cup old-fashioned rolled oats
  • 2/3 cup shelled pistachios (I prefer salted)
  • 2/3 cup dark chocolate chunks
  • 2/3 cup dried cranberries
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Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Cream the butter and sugars together until light and fluffy. Add the egg and mix well. Beat in the vanilla.

In a separate bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter mixture and mix until just incorporated. Add in the rolled oats, pistachios, chocolate and cranberries. Stir until combined.

Form the dough into 2-tablespoon balls. At this point, you can either freeze the cookies or bake them. If freezing, make sure to freeze the cookie balls on a lined sheet with space in between the balls. When frozen solid, pop them into a freezer bag.

If baking right away, place the cookie balls on the prepared baking sheet and lightly flatten. Make sure the cookies are well spaced as they will spread. Bake until golden brown and just set, 14 to 16 minutes. Remove from the oven and cool for 5 minutes on the sheet, and then move to a wire rack to cool completely.

To bake from frozen, pull the cookies out of the freezer and place on a lined baking sheet to thaw slightly while preheating the oven. Add a couple of extra minutes on the bake time.

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