Pistachio and Cranberry Oat Cookies

Pistachio and Cranberry Oat Cookies
Pistachio and Cranberry Oat Cookies

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

24

cookies

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

24

servings

Ingredients

  • 7

    tbsp unsalted butter, softened

  • 1

    cup light brown sugar

  • 1

    large egg, lightly beaten

  • 1

    tsp vanilla extract

  • 1

    tbsp honey

  • 1

    cup self rising flour, sifted

  • 1

    cup oats

  • pinch of salt

  • 3 1/2

    oz (100g) pistachios, lightly toasted and roughly chopped

  • 3 1/2

    oz (100g) dried cranberries, roughly chopped

  • a little mild, if needed

Directions

Preheat the oven to 375 degrees. Put the butter and sugar in a bowl and cream with an electric hand-held mixer until smooth. Add the egg, vanilla extract, and honey and beat well. Add the flour, oats, and salt, stirring with a wooden spoon to combine. Add the chopped nuts and cranberries, and mix until thoroughly combined. If the mixture is too stiff, add a little milk until it becomes pliable. Take walnut sized pieces and roll them into balls between your palms. Place on 2 or 3 baking sheets lined with parchment and flatten slightly, spacing them well apart on the pan. Bake for 10-15 minutes until golden brown (you may need to do this in batches) Leave ont he pan to cool, then transfer to a wire rack. These will keep in an airtight container for up to 5 days.

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