Blueberry Pistachio Oatmeal Cookies Recipe

Why You’ll Love This Recipe

This recipe combines the classic comfort of oatmeal cookies with the vibrant flavors of blueberries and the rich crunch of pistachios. The result is a cookie that's not only delicious but also visually appealing. With a preparation time of just 10 minutes and a baking time of 12 minutes, you can enjoy these treats in under 30 minutes. Each cookie is approximately 112 calories, making them a lighter option compared to traditional cookies.

Ingredients

• ½ cup unsalted butter, softened

• ½ cup brown sugar, packed

• ¼ cup granulated sugar

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ teaspoon ground cinnamon

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• ¾ cup all-purpose flour

• 1 ½ cups quick oats

• ¾ cup fresh blueberries, rinsed and dried

• ½ cup shelled pistachios

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. In a large mixing bowl, beat the softened butter until creamy.

3. Add the brown sugar and granulated sugar to the butter, and beat until well combined.

4. Add the egg and vanilla extract to the mixture, and mix until fully incorporated.

5. In a separate bowl, combine the all-purpose flour, quick oats, baking soda, salt, and ground cinnamon.

6. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

7. Fold in the shelled pistachios and fresh blueberries.

8. Using a large cookie dough scoop, drop rounded tablespoons of dough onto the prepared baking sheet.

9. Bake for 12 to 14 minutes, or until the cookies are light golden brown on top.

10. Allow the cookies to rest on the baking sheet for 10 minutes before transferring them to a wire cooling rack to cool completely.

Servings and Timing

• Prep Time: 10 minutes

• Cook Time: 12 minutes

• Total Time: 22 minutes

• Servings: 24 cookies

• Calories per Serving: Approximately 112 kcal

Variations

• Nut Substitutes: If you don't have pistachios, consider using chopped almonds, walnuts, or pecans for a different flavor profile.

• Dried Fruits: Swap fresh blueberries with dried cranberries or raisins for a chewier texture.

• Spices: Add a pinch of nutmeg or ginger for an extra layer of warmth and spice.

• Vegan Option: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and substitute the butter with a plant-based alternative.

Storage/Reheating

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 4 days.

• Freezing: Place cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer to a zip-lock bag and store in the freezer for up to 3 months.

• Reheating: To enjoy warm cookies, microwave them for 10-15 seconds or reheat in a 300°F (149°C) oven for 5 minutes.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used. Ensure they are thawed and drained to prevent excess moisture in the dough.

How can I make these cookies gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend and ensure the oats are certified gluten-free.

Can I add chocolate chips to the dough?

Absolutely! Adding ½ cup of chocolate chips can enhance the flavor and add a touch of sweetness.

Are these cookies suitable for vegans?

To make them vegan, use a flax egg and replace the butter with a plant-based alternative.

How do I prevent the blueberries from sinking to the bottom?

Toss the blueberries in a small amount of flour before folding them into the dough. This helps suspend them evenly throughout the cookie.

Can I use quick oats instead of rolled oats?

Yes, quick oats are suitable for this recipe and will result in a slightly softer texture.

How do I store cookie dough for later use?

Scoop the dough onto a baking sheet and freeze until solid. Transfer the dough balls to a zip-lock bag and store in the freezer for up to 3 months. Bake from frozen, adding an extra 2 minutes to the baking time.

Can I use other nuts besides pistachios?

Yes, chopped almonds, walnuts, or pecans can be used as alternatives.

How can I make these cookies lower in sugar?

Reduce the granulated sugar to 2 tablespoons and increase the amount of brown sugar to ¾ cup to maintain the texture and flavor.

Are these cookies suitable for children?

Yes, these cookies are a great option for kids, offering a balance of sweetness and nutrition.

Conclusion

Blueberry Pistachio Oatmeal Cookies are a delightful treat that combines the wholesome goodness of oats with the vibrant flavors of blueberries and the rich crunch of pistachios. Whether enjoyed as a breakfast item, a snack, or a dessert, these cookies are sure to satisfy your sweet tooth. With easy preparation and versatile variations, they are a must-try for any cookie enthusiast.