Indulge in guilt-free holiday cheer with these scrumptious pistachio cranberry oatmeal cookies. Packed with heart-healthy oats and nuts, these treats are free of common GERD triggers like chocolate and mint. The vibrant red and green hues from the cranberries and pistachios make them the perfect festive addition to any holiday gathering.
Ingredients
- 1 1/2 cup of regular oats
- 3/4 cup of all purpose flour
- 3/4 cup of brown sugar
- 1 egg
- 1/2 cup of unsalted butter, softened
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of vanilla extract
- pinch of salt
- 3/4 cup of dried cranberries
- 1/2 cup of pistachios, chopped
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, and salt.
- In a stand mixer, cream together the butter, brown sugar, and vanilla until light and fluffy. Beat in the egg.
- Slowly add the oat flour mixture to the wet ingredients, mixing until just combined in the stand mixer.
- Gently fold in the cranberries and pistachios.
- Scoop 1 tablespoon of cookie batter onto the prepared baking sheet, placing the cookies about 2 inches apart.
- Bake for 8-10 minutes, or until golden brown.