Chewy, lightly crisp, and packed with tart cranberries + crunchy pistachios—these cookies are a cozy treat with a little festive flair.
🛒 Ingredients (Makes 18–20 cookies)
- 1 cup rolled oats
- ¾ cup all-purpose flour (or whole wheat)
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup butter (softened) or coconut oil
- ½ cup brown sugar
- ¼ cup white sugar (or all brown for deeper flavor)
- 1 egg
- 1 tsp vanilla extract
- ½ cup dried cranberries
- ½ cup pistachios (roughly chopped)
👩🍳 Instructions
- Preheat oven
Set to 175°C (350°F) and line a baking tray. - Mix dry ingredients
Combine oats, flour, baking soda, cinnamon, and salt. - Cream butter & sugar
Beat butter with sugars until light and fluffy. - Add wet ingredients
Mix in egg and vanilla. - Combine
Stir dry ingredients into wet mixture until just combined. - Fold in extras
Add cranberries and pistachios. - Bake
Scoop dough onto tray and bake 10–12 minutes until edges are golden. - Cool
Let cool on rack—they firm up as they set.
💡 Tips
- Don’t overbake—centers should stay soft
- Chill dough 20 minutes for thicker cookies
- Toast pistachios lightly for deeper flavor
🌿 Healthier / Anti-Inflammatory Touch
- Use whole wheat flour
- Replace sugar with honey or maple syrup (adjust texture)
- Add chia or flaxseeds
- Use coconut oil instead of butter
🥗 Nutrition (Approx. per cookie)
- Calories: ~120–150
- Balanced sweet treat
🧮 WW Points (Estimated)
- Standard: ~4–6 points per cookie
- Reduced sugar/fat: ~3–4 points
🔄 Variations
- Chocolate twist: add dark chocolate chips
- Vegan: use flax egg + coconut oil
- Gluten-free: use oat flour or GF flour blend