Holiday Cranberry Pistachio Chocolate Chip Rolled Oats Cookies

Love What UEAT
Oct 31
3 min read

Updated: Nov 27

#recipe #cranberrycookies #pistachiocookies #chocolatechipcookies #rolledoatscookies #Thanksgivingcookies #Christmascookies #holidaybaking Desserts & Treats

It’s the holidays and we usually have a tendency of baking for the adults. Well, not this time ! We are baking for the kids, however; we are sure that the adults will also be eating these delicious, soft and chewy cookies ! Hahaha

There are literally thousands of these types of recipes out there and today we will be sharing with you our version of chocolate chip rolled oats cookies with an added twist of holiday ingredients.

Don’t let all the steps discourage you from trying this recipe. We assure you that once you have all your ingredients and measurements ready, the rest is a piece of cake, or should we say “COOKIE” !

INGREDIENTS: Makes approx. 38 cookies

2 1/4 cups (270 g) all purpose flour

1 tsp. (5ml) baking soda

1 tsp. (5ml) salt

1/2 tsp. (2.5ml) ground cinnamon

1 cup (227 g) unsalted butter (melted & cooled)

3/4 cup (approx 165 g) brown sugar

3/4 cup (150 g) white sugar

1 tsp. (5ml) rum extract (or vanilla extract)

2 large eggs (room temp)

1 cup (approx 90 g) old fashioned or large flake oats

1 cup (70 g) chopped dry cranberries

1 cup (80 g) chopped pistachios

1 cup (200 g) chocolate chips

DIRECTIONS: Oven temp: 325F (165C)

Baking time: 8-10 minutes

1) Lightly grease 2 baking sheets. Line with parchment paper. Greasing the baking sheets prevents the parchment paper from sliding.

2) Melt & cool butter.

3) With an electric hand mixer (or stand mixer) beat together the white & brown sugars with the melted cooled butter. Beat for approx 2 minutes.

4) Add eggs, rum extract, blending with mixer on low speed for 45-60 seconds,then increase to medium speed for about 2 minutes, or until lightly & fluffy.Scrape down bowl if needed.

5) In a bowl, mix together the flour, cinnamon, baking soda & salt.

6) On low speed, start spooning in some of the flour mixture into the wet ingredients.Mix till all incorporated. Do not overmix.

7) Add the rolled oats. Using a spatula, fold into the dough.

8) Add the chopped cranberries, pistachios & chocolate chips. Fold evenly into the dough. Dough should not be sticky, nor dry or crumbly. Needs to be easy to roll.

9) Cover bowl with plastic wrap. Chill in the fridge for 30-60 minutes.

10) Once chilled, divide dough. Place on work surface. Roll into logs.Place logs in plastic wrap & roll tightly. Logs should resemble the shape of a salami.

11) Chill for an additional 1-2 hours (or overnight). Butter needs to fully solidify.

12) Using a very sharp knife, slice 1/2” (1.25cm) thick discs. Cookies are loaded chunky bits, which makes the slicing process a little challenging. If needed, reshape the cookie discs with your hands.

13) Place into a preheated 325F (163 C) for 8-10 minutes or until the outer part of the cookies are lightly golden.

14) Cookies are delicate, so let them cool on the baking sheets for 10 minutes before transferring them on wire racks. Let cool completely.

Time to eat and enjoy these amazing delicious cookies, for kids of all ages !

TIPS:

1) Cookie logs can be kept in the fridge for up to 3 days before baking OR

2) You can also freeze the cookie logs. Let them chill in the fridge for 1-2 hours to harden. Then place the plastic wrapped logs in freezer bags, for up to 3 months. NO NEED TO THAW BEFORE BAKING.

3) Baked cookies can be kept in the freezer for up to 3 months, in air tight containers or freezer bags.