Eat your oatmeal in cookie form! In my opinion, these cherry pistachio oatmeal cookies are healthy enough to eat for breakfast!
Autumn is upon us! At least according to the calendar. I still can’t wear sweaters and scarfs. But the first day of fall does mark the beginning of non-stop baking season for me! A time I look forward to each year.
Fall means lots of apple pie, pumpkin pie, and pecan pie. A lot of pie. It’s time for cinnamon, cloves, nutmeg, and allspice. It’s time for warm cider, hot chocolate, and coffee anytime of day. And for me, fall means being able to spend more time with family and friends.
This is my attempt at healthy baking. It has fruit, nuts, and oatmeal, thereby in my opinion, it’s healthy! At least, healthy enough to eat for breakfast without feeling guilty.
There is absolutely nothing wrong with eating your oatmeal in the form of a cookie. It makes it more portable and shareable! Yay for oatmeal cookies!
Cherry Pistachio Oatmeal Cookies
Yield: makes 2 dozen
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, room temp
- 1/2 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup toasted wheat germ
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1 1/2 cups old-fashioned oats, or rolled oats
- 1/2 cup chopped pistachios
- 1/2 cup dried cherries, chopped
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and brown sugar and mix until creamy.
Add egg and vanilla and mix until combined.
In a separate bowl, wish together flour, wheat germ, baking soda, baking powder, cinnamon, and salt. Gradually add dry mixture to mixing bowl.
Add oats, pistachios, and cherries to mixing bowl and mix until distributed evenly.
Scoop dough using ice cream scooper (or tablespoons) and place balls of dough 2 inches apart on parchment lined baking sheet.
Bake for 13-15 minutes until cookies are lightly golden in color. They should still be a little soft in the middle, they will firm up as they cool. Let cool on baking sheet for 3 minutes before transferring to wire racks to cool completely.