Wild Blueberry Pistachio Oatmeal Cookies

Chewy oatmeal cookies filled with dried wild blueberries and chopped pistachios. These wild blueberry pistachio oatmeal cookies are delicious and great for sharing.

Happy Thursday!

Just a few more days until it’s the weekend again!

And I seriously can’t wait.

I’ve been so sick the last few days. And I haven’t been particularly motivated to do anything. All I want is to curl up in bed with layers of cozy blankets and sleep the day away.

But, let’s talk… cookies!

Cookies always seem to make me feel better. Even though I don’t think I’m supposed to have any while I’m not feeling well. But shh…. Let’s keep it between you and me.

I’ve been obsessed with cookies lately. The truth is, I’m not much of a baker. Maybe that has to do with having to mix all the batter by hand. But these cookies are soo addictive and easy to make, I really don’t mind.

I love that with cookies, you can change up the add-ins so easily. Whether you use dried cranberries, dried wild blueberries, pistachios, walnuts, or almonds or any of your favorite dried fruits or nuts, they always come out perfect. Well, perfectly imperfect. My cookies are never perfectly circular or the same size. And that’s fine with me. It gives my cookies character.

These cookies are flavorful and chewy on the edges and soft on the inside. It’s exactly what I’m looking for in a cookie. They taste best fresh, but they will last up to a week in an airtight container.

In a medium mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Add a beaten egg and mix until combined. Then add vanilla extract and maple syrup and mix until combined. Set aside for now.

In a separate medium mixing bowl, toss the flour, baking soda, ground cinnamon, ground nutmeg, and salt together. Add the dry ingredients to the wet ingredients and mix until combined.

Beat in oats, dried wild blueberries, andchopped pistachios. I recommend using deshelled pistachios rather than deshelling them yourself. It’s not fun.

The dough will be thick and sticky. Refrigerate the dough for about 20 minutes.

Preheat the oven to 350F.

Line a baking sheet with parchment paper or a silicone baking mat. Set the baking sheet aside for now.

Roll balls of dough and place them about 1 inches apart on the baking sheet. Each ball of dough should be about 1 tablespoons of dough.

Bake the cookies for about 10 minutes until the edges are lightly brown.

Serve the wild blueberry pistachio oatmeal cookies warm.

Enjoy!

Wild Blueberry Pistachio Oatmeal Cookies

 

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Prep time

30 mins

Cook time

10 mins

Total time

40 mins

 

Chewy oatmeal cookies filled with dried wild blueberries and chopped pistachios. These wild blueberry pistachio oatmeal cookies are delicious and great for sharing.

Author: Andrea Giang

Recipe type: Dessert

Serves: 12-18 cookies

Ingredients

• ½ cup unsalted butter
• ½ cup brown sugar
• 2 tablespoons granulated sugar
• 1 large egg, beatened
• ½ tablespoon maple syrup
• ½ tablespoon vanilla extract
• ¾ cup all purpose flour
• ½ teaspoon baking soda
• ¾ teaspoon ground cinnamon
• ⅛ teaspoon nutmeg
• ¼ teaspoon salt
• 1¼ cup rolled oats
• ½ cup dried wild blueberries
• ¼ cup chopped pistachios

Directions:

1. In a medium mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Add a beaten egg and mix until combined. Then add vanilla extract and maple syrup and mix until combined. Set aside for now.
2. In a separate medium mixing bowl, toss the flour, baking soda, ground cinnamon, ground nutmeg, and salt together. Add the dry ingredients to the wet ingredients and mix until combined. Beat in oats, dried wild blueberries, and chopped pistachios. The dough will be thick and sticky. Refrigerate the dough for about 20 minutes.
3. Preheat the oven to 350F.
4. Line a baking sheet with parchment paper or a silicone baking mat. Set the baking sheet aside for now.
5. Roll balls of dough and place them about 1 inches apart on the baking sheet. Each ball of dough should be about 1 tablespoons of dough.
6. Bake the cookies for about 10 minutes until the edges are lightly brown.
7. Serve the wild blueberry pistachio oatmeal cookies warm.

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