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Oatmeal Pistachio Cranberry Cookies

Monday, December 25, 2006

I invented these the other night based on what I had in the cupboard. They turned out to be quite good.

I thought that they would be more for the adults in the group, but the kids liked them too. I’ll definitely make them again.

  • 3/4 cup unsalted butter, room temp
  • 3/4 cup brown sugar, packed
  • 1/4 cup white sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla
  • 2 teaspoons orange zest (microplaned)
  • 1-1/4 cups old-fashioned oatmeal
  • 5-3/4 ounces (1-1/4 cups) unbleached all-purpose flour
  • 1 teaspoon five-spice powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2/3 cup chopped pistachios
  • 1/2 cup dried cranberries
  • 1/2 cup additional oatmeal
    (pulse in food processor until about half the original size, but don’t turn into flour)

Basic cookie stuff: cream the butter and the sugars, add the egg and mix in well, then the vanilla and orange zest.

Mix the dry ingredients in a bowl and add to the butter-sugar in thirds.

Fold in the nuts and cranberries. Make cookies about a rounded tablespoon. Roll each cookie in dry oatmeal. Bake at 350 for 15 minutes.

Cool completely on rack. Cookies age well.

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