Cherry Pistachio Oatmeal Cookies 24.000

Deb Lindsey for The Washington Post

Holiday Cookies 2011 Dec 7, 2011

Pistachios and dried sour cherries dress up these oatmeal cookies, so they're set for the holidays.

Make Ahead: The dough can be refrigerated for up to 1 week or frozen for up to 1 month. The cookies can be stored in an airtight container at room temperature for up to 1 week.


Servings: 24 cookies
Ingredients
  • 1/2 cup (2 ounces) raw, unsalted pistachios
  • 3/4 cup (3 ounces) flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly grated nutmeg
  • 1 1/2 cups (5 ounces) old-fashioned rolled oats (do not use quick-cooking or instant oats)
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1/2 cup (3 ounces) granulated sugar
  • 1/2 cup (3 ounces) packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (2 ounces) dried sour cherries, coarsely chopped

Directions

Preheat the oven to 350 degrees. Line one of two baking sheets with parchment paper or a silicone liner.

Spread the pistachios on the unlined baking sheet. Bake for about 8 minutes, until toasted. Cool completely, then coarsely chop. Line that baking sheet with parchment paper or a silicone liner.

Whisk together the flour, baking powder, salt and nutmeg in a medium bowl, then stir in the rolled oats.

Combine the butter and sugars in the bowl of a stand mixer or hand-held electric mixer; beat on low speed for about 2 minutes or until fluffy. Stop to scrape down the sides of the bowl. Add the egg and vanilla extract, beating on low speed until incorporated. Stop to scrape down the bowl.

Gradually add the flour mixture, beating (on low) just until combined.

Stir in the toasted, chopped pistachios and the dried cherries until evenly distributed.

Scoop 12 heaping tablespoons of the batter onto each baking sheet, spacing them about 2 inches apart. Bake one sheet at a time for 12 to 14 minutes, until the edges are lightly golden and the centers are barely set. Transfer the baking sheet to a wire rack to cool for 5 minutes, then transfer the cookies to the rack to cool completely before serving or storing. Repeat to use all of the dough.

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Recipe Source

From Jenna Huntsberger and Stephanie Willis of Whisked! in Washington.

Tested by Frances Stead Sellers.

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