Description
Blueberry pistachio oatmeal cookies are chewy, fruity, and nutty treats that blend oats, blueberries, and pistachios into a crowd-pleasing dessert. They’re easy to customize with different fruits, nuts, and spices for any occasion.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup all-purpose flour
- ¾ cup brown sugar
- ½ cup butter, softened
- 1 egg
- ½ cup blueberries (fresh or dried)
- ½ cup chopped pistachios
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- Pinch of salt
- Optional: cinnamon or orange zest for extra flavor
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In one bowl, whisk together oats, flour, baking powder, and salt.
- In another bowl, cream butter, brown sugar, egg, and vanilla extract until smooth.
- Gradually mix the dry ingredients into the wet ingredients.
- Gently fold in blueberries and pistachios until evenly distributed.
- Scoop tablespoon-sized portions of dough onto the baking sheets and flatten slightly.
- Bake for 10–12 minutes, until edges are golden brown.
- Let cool on a wire rack before serving.
Notes
- Chill the dough for 30 minutes to reduce spreading.
- Use dried blueberries to avoid bleeding.
- Toast pistachios for enhanced flavor.
- Store in an airtight container for up to 5 days, or freeze for up to 2 months.
- For gluten-free, use certified gluten-free oats and flour.
- Add a slice of bread to the container to retain cookie softness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 148
- Sugar: 9.9 g
- Sodium: 11.8 mg
- Fat: 7.3 g
- Saturated Fat: 3.6 g
- Unsaturated Fat: 3.6 g
- Trans Fat: 0.1 g
- Carbohydrates: 19.1 g
- Fiber: 1.1 g
- Protein: 2.5 g
- Cholesterol: 22.3 mg