Recipe: Pistachio and Cranberry Oatmeal Cookies

So as it turns out, it’s HARD to dig back into baking. As much as I love baking and I feel fairly good at it, it’s never been something that I’ve been supremely confident about. I generally like to bake things that make me, or the people around me, happy. I’m a 100% self-taught baker with a dream of taking some night classes in pastry or cooking. So when I bake something 3, 4, 5, times and can’t seem to figure out the problem, it’s extremely frustrating. I just feel like I lack the tools to learn and grow.

I’ve been recipe testing these lemon shortbread cookies for weeks and can’t get them to behave correctly. And as you can clearly see, I’m not bringing your lemon shortbread cookies today at all. Because the recipe still isn’t right. But it’s sometimes in those situations when I get creative and think up sometime else to get myself out of that rut. And these cookies are BOMB. Lightly crisp around the outside and bottom, chewy and soft on the inside and filled sweet and salty bits.

So that’s what we’re making today. And maybe there will be lemon shortbread cookies down the line, but in the meantime, I’ll be shoveling these oatmeal gems into my mouth in full force.

Pistachio and Cranberry Oatmeal Cookies

Yields 2 dozen

  • 1 1/4 cup unsalted butter, room temperature

  • 1/2 cup sugar

  • 1/2 cup brown sugar

  • 1 egg, room temperature

  • 1 teaspoon vanilla extract

  • 1 1/2 cup flour

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • 1/8 teaspoon salt

  • 2 1/2 cups oats

  • 1/2 cup pistachios, chopped

  • 1/2 cup dried cranberries

Preheat oven to 300 degrees.

In the bowl of an electric mixer, cream butter and sugar until fluffy, about 2 minutes. Add in egg and vanilla and mix until combined. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Add the dry ingredient to the butter mixture, until just combined. Using a rubber spatula, mix in oats by hand. Once combined, add in chopped pistachios and dried cranberries and mix until they are evenly distributed throughout the dough.

Place rounded tablespoons of dough onto the baking sheet about an inch and a half apart. Bake 8-10 minutes until the edges and bottom are golden brown. Cool on the baking sheet for 5 minutes before cooling fully on a cooling rack.  

Recipe: Cranberry Gin Fizz

A story I tell often of my family is that growing up (and I'm sure still to this day I just don't live there anymore), my family ate cranberry sauce all year round and often more than once a week. With a roast chicken or a pot roast, we always had a can of cranberry sauce along with it. I was in college when it was mentioned to me that that was not the norm. I don't remember how that conversation went or how it came up, but I learned that my mother was single-handedly keeping the makers of cranberry juice busy throughout the rest of calendar year.

I do have to say that this is not a complaint by any means, I love cranberry anything and feel bad for the people who don't eat cranberry sauce all year round. You're missing out real bad.

But cranberries do feel very holiday to me, so today we are adding gin and orange juice and making them into their best and booziest selves. 

Cranberry Gin Fizz

Makes one drink

3 oz cranberry juice
2 oz gin
1 tablespoon freshly squeezed orange juice
1 dash bitters
club soda
frozen cranberries, sprig of thyme or rosemary, orange slices/peel (optional)

In a short glass with ice, add cranberry juice, gin, orange juice, and dash of bitters and stir to combine. Fill the rest of the glass with club soda, give it one with stir, and top with frozen cranberries and a sprig of thyme or rosemary. Cheers!