As promised, I am popping in today to share one of the recipes from my cookie baking extravaganza last weekend.
Now, I can’t take full credit for these delicious cookies because Kelly was truly the mastermind behind them. But with her permission, I get to share these bites of sugary heaven with you.
My favorite part about these cookies is the texture. They are crispy on the outside but soft on the inside, and the oats and nuts give each cookie that perfect crunch. Every cookie in this large batch is jam-packed with so many different flavors: oats, brown sugar, cranberries, pistachios, and white chocolate, so you never have to go digging for the “best” cookie, because they’re all so darn good!
Bake these oatmeal cookies for a holiday party this week. Odds are they’ll be gobbled up in no time!
- 1 stick + 6 Tablespoons (14 Tablespoons) unsalted butter, softened
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 2 eggs, room temperature
- 1.5 teaspoons vanilla extract
- 1.5 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups rolled oats
- 1 cup dried cranberries
- ½ unsalted shelled pistachios
- ½ cup white chocolate chips
- Heat oven to 350 degrees. Line two baking sheets with parchment paper.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy. Add in the eggs and vanilla extract and beat well. In a separate bowl, combine the whole wheat pastry flour, baking soda, cinnamon, salt, and oats and mix.
- Slowly sift the flour mixture into wet mixture and stir. Fold in the dried cranberries, pistachios, and white chocolate chips. Mix well. Drop the dough by rounded tablespoonfuls on the parchment-lined baking sheets. Bake for 8 minutes or until the edges begin to brown slightly. Cool for 1 minute on the baking sheets and remove the cookies to wire racks to cool completely. Store cookies in an airtight container.