Looking for a healthier alternative to satisfy your sweet tooth? Try this easy and delicious oatmeal cookies recipe! Made with wholesome ingredients like oats, almond flour, and coconut oil, these cookies are a guilt-free treat that you can enjoy any time of day. Plus, they’re super easy to make so you can whip up a batch in no time.
INGREDIENTS
1½ cups unbleached all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2 sticks unsalted butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
3 cups old-fashioned rolled oats
1 cup chocolate chips
½ cup dried cranberries
½ cup pistachio, finely chopped
6 ounces white chocolate, chopped
INSTRUCTIONS
Preheat oven to 350 degrees F.
Adjust the oven racks to the low and middle positions as you will use two trays to bake the cookies. Line 2 large baking sheets with parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder and salt, and set aside.
In the bowl of an electric mixer fitted with the wire attachment beat the butter on medium speed until creamy. Add the white and brown sugar and beat until fluffy, about 2-3 minutes. Beat in the eggs, 1 at a time.
Using a spatula or a wooden spoon, manually stir the dry ingredients into the butter-sugar mixture.
Once combined, mix in the oats, cranberries and pistachios.
Using an ice cream scoop, scoop dough balls onto the parchment paper-covered baking sheets. Place the balls 2 inches apart from each other.
Bake until the cookie edges turn slightly golden brown, 22 to 25 minutes. Mid-baking, rotate the baking sheets and also move the top one to the bottom and the bottom one to the top to ensure uniform baking.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a cooling wire rack.
Let cookies cool completely before drizzling them with white chocolate.
Bring a medium saucepan half filled with water to a boil. Place white chocolate in a medium bowl set over the saucepan of simmering water, and let it melt, stirring just a few times.
Remove the bowl from the heat and drizzle the white chocolate over the cookies using a fork.
Let stand for 15-20 minutes before serving for the chocolate to settle, or better place cookies in the fridge for the chocolate to harden quicker.
Related
Oatmeal Cookies
Ingredients
- 1½ cups unbleached all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 2 sticks unsalted butter
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 3 cups old-fashioned rolled oats
- 1 cup chocolate chips
- 1 cup dried cranberries
- 1 cup pistachio, finely chopped
Instructions
- Preheat oven to 350 degrees F.
- Adjust the oven racks to the low and middle positions as you will use two trays to bake the cookies. Line 2 large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder and salt, and set aside.
- In the bowl of an electric mixer fitted with the wire attachment beat the butter on medium speed until creamy. Add the white and brown sugar and beat until fluffy, about 2-3 minutes. Beat in the eggs, 1 at a time.
- Using a spatula or a wooden spoon, manually stir the dry ingredients into the butter-sugar mixture.
- Once combined, mix in the oats, cranberries and pistachios.
- Using an ice cream scoop, scoop dough balls onto the parchment paper-covered baking sheets. Place the balls 2 inches apart from each other.
- Bake until the cookie edges turn slightly golden brown, 22 to 25 minutes. Mid-baking, rotate the baking sheets and also move the top one to the bottom and the bottom one to the top to ensure uniform baking.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a cooling wire rack.
- Let cookies cool completely before drizzling them with white chocolate.
- Bring a medium saucepan half filled with water to a boil. Place white chocolate in a medium bowl set over the saucepan of simmering water, and let it melt, stirring just a few times.
- Remove the bowl from the heat and drizzle the white chocolate over the cookies using a fork.
- Let stand for 15-20 minutes before serving for the chocolate to settle, or better place cookies in the fridge for the chocolate to harden quicker.