A chunky white chocolate cherry oatmeal cookie with pistachios!
It’s time to get festive. I’m assuming your decorations are out on full display. Now blast those Christmas tunes and dig out that Mariah Carey Christmas CD (um…yeah, I still do the CD thing) because we know “All I Want for Christmas” is the best Christmas song ever written and will remain the best till the end of time.
I’m not going to go on and on about this cookie. Just know it’s delicious and sweet, chewy and cinnamon scented. It’s your basic drop cookie. I chill the dough, scoop and bake. You could get fancy with a white chocolate drizzle over the tops…but I didn’t think of it at the time. But I am suggesting it now. Does that still count?
December’s posts will bring a little bit of everything. There will be holiday sweets and entertaining recipes, a few fun ideas for what to do with leftover holiday ham, and a few random yummies that I came up with along the way.
So kick-off the season, dust off your mixer and do a little baking. These cookies are guaranteed to put you in the spirit and satisfy your sweet tooth. Happy baking!
- 1 cup butter, room temperature
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla
- 1½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 3 cups old-fashioned oats
- 1 cup dried cherries, roughly chopped
- ¾ cup white chocolate chips
- ½ cup chopped pistachios
In the bowl of a standing mixer, beat the butter and both sugars on high for about 2 minutes, until fluffy. Lower the speed to low and add the eggs, one at a time. Pour in the vanilla.
In a separate bowl, mix the flour, baking powder, cinnamon and salt. Mix the dry ingredients into the wet ingredients at low speed. Fold in the oats, cherries, white chocolate chips and pistachios. Stir until all ingredients are combined.
Cover the bowl with plastic wrap and chill the dough for 1 hour.
Preheat the oven to 350°F.
Use a medium sized ice cream scoop and place scoops of dough onto parchment lined baking sheets 2 inches apart. Bake until the cookies are golden and just set, about 14-15 minutes. Let cookies rest for 2 minutes and then transfer them to wire racks to cool completely.