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.