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Blueberry Pistachio Oatmeal Cookies

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Chewy oatmeal cookies with fresh blueberries and crunchy pistachios, combining fiber, antioxidants, and healthy fats in a delicious snack or breakfast treat.

Ingredients

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1 egg, room temperature

1 tsp 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

  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. Add the brown sugar and granulated sugar, and beat until well combined.
  3. Add the egg and vanilla extract to the butter mixture, mixing until fully incorporated.
  4. In a separate bowl, whisk together the all-purpose flour, quick oats, baking soda, salt, and ground cinnamon.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in the pistachios and gently mix in the blueberries, being careful not to crush them.
  7. Using a large cookie dough scoop, drop rounded portions of dough onto the prepared baking sheet, spacing about 2 inches apart.
  8. Bake for 12 to 14 minutes, or until the cookies are light golden brown on top.
  9. Allow the cookies to rest on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely.

Notes

  • Toss blueberries in a small amount of flour before folding into dough to prevent sinking.
  • Substitute pistachios with almonds, walnuts, or pecans if preferred.
  • Try dried blueberries instead of fresh, noting texture may vary.
  • Experiment with adding nutmeg or cardamom for different flavor profiles.
  • Use honey or maple syrup instead of granulated sugar for alternative sweetness.
  • Store cookies in airtight container at room temperature for up to 4 days.
  • Freeze cookies in a single layer, then transfer to freezer-safe container for up to 3 months.
  • Reheat cookies in a preheated oven at 300°F (149°C) for about 5 minutes for a warm treat.

Nutrition

Find it online: https://recipesbyjanet.com/blueberry-pistachio-oatmeal-cookies/