Cherry Pistachio Oatmeal Cookies
Eat your oatmeal in cookie form! Cherry pistachio oatmeal cookies are loaded with rolled oats, chopped pistachio, and dried cherries. Yield: makes 2 dozen
Servings: 24
Ingredients
- ½ cup unsalted butter (113 g), softened, room temp
- ½ cup granulated sugar (100 g)
- ½ cup light brown sugar (100 g), packed
- 1 large egg, room temp
- ½ teaspoon pure vanilla extract
- ½ cup all-purpose flour (32 g)
- ¼ cup toasted wheat germ* (30 g)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 1 ½ cups old-fashioned oats (135 g), also called rolled oats
- ½ cup chopped pistachios (60 g)
- ½ cup dried cherries (70 g), chopped if large
Instructions
- Preheat oven to 350℉. 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.