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: White Chocolate Oatmeal Cookies with Blood Orange Drizzle

Oatmeal cookies are one of my favs because they are basically a delicious vehicle for other amazing ingredients. Cinnamon? Chocolate chips? White chocolate? Candy chunks? Yes. Yes. Yes. And yes.

Anything but raisins, because I don't get down with raisins. 

Today I'm using up some blood oranges I have around to top these white chocolate oatmeal cookies with a citrus glaze. This glaze adds a perfect sweetness and tanginess to a classic oatmeal cookie. Plus, who doesn't love a pink drizzle?

White Chocolate Oatmeal Cookies with Blood Orange Drizzle

Yields 2 dozen cookies

Cookies
1 1/4 cup unsalted butter, room temperature
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoons ground cinnamon
1/4 teaspoon salt
3 cups old fashioned oats
1/2 cup white chocolate chips

Blood Orange Drizzle
1 1/2 cups powdered sugar, sifted
zest 1 blood orange
3-4 Tbsp fresh squeezed blood orange juice, depending on desired consistency

Bake your cookies: Preheat oven to 375 degrees. Place a nonstick baking mat onto a baking sheet. 

In the bowl of an electric mixer, beat butter and brown sugar until fluffy and creamy. 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, large spoonfuls at a time, until just combined. Using a rubber spatula, mix in oats by hand. Once combined, add in white chocolate chips 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. Before placing in the oven, press the circles of dough down slightly on the top, making them the shape of small hamburger patties. Bake 8-9 minutes until the edges and bottom are golden brown. Cool on the baking sheet for 5 minutes before cooling fully on a cooling rack.  

Make your glaze: In a small saucepan, whisk together powdered sugar, blood orange zest, and blood orange juice. The mixture will be very stiff and not come together easily. Once it is mostly combined, heat glaze over medium heat, whisking frequently. The glaze will start to come together and thin out. Remove from heat when the mixture is warm but not hot. Remove from heat and drizzle the glaze over the cookies using a spoon. Glaze will harden quickly so you'll have to work quickly. Store cookies in an airtight container. Enjoy!

Blood Orange Oatmeal Cookies 4.jpg

Recipe: Cinnamon and White Chocolate Chunk Oatmeal Cookies

As I'm writing this, the windows are open and a cool breeze is blowing through my living room. I'm drinking hot tea and an Anthropologie catalog is lying on my coffee table with some serious cozy vibes. Fall is beginning and we're jumping in head first with some oatmeal cookies. 

These little gems are stuffed with chunks of white chocolate, cinnamon chips, and a handful of spices. We're keeping them soft and chewy because that's what I'm looking for in an oatmeal cookie. Hope you're into it.

Cinnamon and White Chocolate Chunk Oatmeal Cookies

Makes 2 dozen cookies

1 1/4 cup unsalted butter, room temperature
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cup flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
3 cups old fashioned oats
3 oz white chocolate, chopped into small chunks
3/4 cup cinnamon chips

Preheat oven to 375 degrees. Place a nonstick baking mat onto a baking sheet. 

In the bowl of an electric mixer, beat butter and brown sugar until fluffy and creamy. Add in egg and vanilla and mix until combined. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredient to the butter mixture, large spoonfuls at a time, until just combined. Using a rubber spatula, mix in oats by hand. Once combined, add in white chocolate chunks and cinnamon chips 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. Before placing in the oven, press the circles of dough down slightly on the top, making them the shape of small hamburger patties. Bake 8-9 minutes until the edges and bottom are golden brown. Cool on the baking sheet for 5 minutes before cooling fully on a cooling rack.