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Pistachio and Cranberry Oat Cookies


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  • 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


Servings 24
Preparation time 20mins
Cooking time 35mins


Step 1

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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