Description
These cookies combine the wholesome chew of oats, the burst of sweet-tart blueberries, and the satisfying crunch of vibrant green pistachios. They’re easy to whip up and surprisingly good for you.
Ingredients
Scale
- 1½ cups rolled oats (old-fashioned)
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- ½ cup shelled pistachios, roughly chopped
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract to the butter mixture and beat until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries and chopped pistachios.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a gluten-free version, substitute the all-purpose flour with a gluten-free blend. If using frozen blueberries, do not thaw; toss them in a tablespoon of flour before adding to prevent bleeding.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: blueberry, pistachio, oatmeal cookies, healthy dessert
