Description
Chewy and hearty oatmeal cookies packed with sweet blueberries and crunchy pistachios, perfect for breakfast, snacking, or a light dessert.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1 1/2 cups quick oats
- 3/4 cup fresh blueberries, rinsed and dried
- 1/2 cup shelled pistachios
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Cream the butter until smooth, then beat in the brown and granulated sugars until light and fluffy.
- Add the egg and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together flour, oats, baking soda, salt, and cinnamon.
- Gradually stir the dry mixture into the wet ingredients until just blended.
- Fold in the pistachios first, then gently add the blueberries to avoid crushing them.
- Using a cookie scoop, drop the dough onto the prepared sheet, leaving about 2 inches between each.
- Bake for 12 to 14 minutes, just until the tops turn golden.
- Let the cookies cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Swap pistachios with chopped almonds or walnuts for variation.
- Use dried blueberries if fresh are unavailable, reducing the amount slightly.
- Add white chocolate chips for a more indulgent treat.
- A teaspoon of lemon zest enhances the blueberry flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
