Blueberry Pistachio Oatmeal Cookies Recipe
Delightful Blueberry Pistachio Oatmeal Cookies with chewy centers, crisp edges, fresh blueberries, and crunchy pistachios—perfect for breakfast, snacks, or dessert.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 cookies
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg, 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 (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat the softened butter until creamy.
- Add the brown sugar and granulated sugar to the butter, and beat until well combined.
- Add the egg and vanilla extract to the mixture, and mix until fully incorporated.
- In a separate bowl, combine the all-purpose flour, quick oats, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the shelled pistachios and fresh blueberries.
- Using a large cookie dough scoop, drop rounded tablespoons of dough onto the prepared baking sheet.
- Bake for 12 to 14 minutes, or until the cookies are light golden brown on top.
- Allow the cookies to rest on the baking sheet for 10 minutes before transferring them to a wire cooling rack to cool completely.
Notes
- Nut substitutes like chopped almonds, walnuts, or pecans can be used instead of pistachios.
- Use dried cranberries or raisins instead of fresh blueberries for a chewier texture.
- Add nutmeg or ginger for extra warmth and spice.
- For a vegan option, use a flax egg and plant-based butter.
- Frozen blueberries can be used if thawed and drained properly.
- To prevent blueberries from sinking, toss them in flour before folding into the dough.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
- Reheat cookies in a microwave for 10-15 seconds or in a 300°F oven for 5 minutes.
Nutrition
- Serving Size: 1 cookie
- Calories: 112 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
