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Thick and Chewy Oatmeal Chocolate Cherry Pistachio Cookies

Well, this is turning into quite the oatmeal cookie blog, isn’t it? I think this is the 3rd or 4th time I’ve talked about oatmeal cookies here. What can I say? They’re one of my faves, and are such a great medium for playing with simple flavor combos.

Pistachios and I are recent BFF’s. It all started with a taste of pure pistachio paste. Imagine peanut butter but made with pistachio. Oh emm jeee!!! It was love at first taste. It had me craving pistachio everything for weeks. I actually think these cookies would make amazing ice cream sandwiches with pistachio gelato in between. Swoon!

I prefer to use 100% brown sugar in my oatmeal cookie recipes instead of a mix of brown and white like most recipes that I see. I also like to use a 50/50 blend of  whole wheat pastry flour and all purpose to boost the nutritional and fiber content. Fiber makes cookies healthy right? Especially if there’s antioxidant rich dark chocolate and cherries and healthy fats from the pistachios. Lets not forget the oats and these are practically considered a health food! Am I right?!

But forget that. These are just ridiculously addictive. I also used salted pistachios in these which I highly recommend. Sweet and salty for the win!

Thick and Chewy Oatmeal Chocolate Cherry Pistachio Cookies

Makes approximately 24 cookies

  • 1/2 cup (125 g) butter at room temperature
  • 1 cup packed (200 g) brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 cup (57 g) whole wheat pastry flour
  • 1/2 cup (60 g) bread flour or all purpose flour
  • 1 1/2 cup (140 g) old fashioned rolled oats
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 cup dried cherries
  • 1/2 cup dark chocolate chips or good quality dark chocolate, chopped
  • 1/2 cup shelled pistachios
  • 1/2 cup unsweetened shredded coconut

1.In a medium bowl combine the flours, oats, baking soda, salt, coconut, dried cherries, chocolate, pistachios and coconut. Set aside.

2.In the bowl of a stand mixer with a paddle attachment, combine butter and brown sugar and mix on low speed until incorporated, scraping down the bowl as needed. You don’t want to overmix and aerate the dough which can lead to flat, spready cookies. We want nice thick cookies here, mmmmmkay?

3. Add the egg and vanilla and mix until incorporated. Scrape down the bowl and mix again on low until it all comes together.

4. Add your dry ingredients and mix until just combined. Again, no over mixing! Now you want to chill the dough for at least an hour or up to a day or overnight. If you just can’t wait for cookies (cuz we know that’s just how it is sometimes), you can scoop and bake the dough right away, but you won’t get as thick and chewy a cookie this way and you might get a bit more spreading.

5. Preheat oven to 350 F. Scoop chilled dough onto Silpat or parchment lined baking sheets. Bake for 12 minutes. They will be look slightly underdone in the middle but will be nice and crackly looking and firm around the edges. Leave them on the baking sheet for about 5 minutes to set, then move onto a cooling rack to cool completely.




2 Trackbacks

  1. By south-beach-diet on September 6, 2014 at 1:59 pm


    freshly grated nutmeg » Thick and Chewy Oatmeal Chocolate Cherry Pistachio Cookies…

  2. By garcinia Slim 500 Review on September 7, 2014 at 9:44 pm

    garcinia Slim 500 Review…

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