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Blueberry Pistachio Oatmeal Cookies

Blueberry Pistachio Oatmeal Cookies
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Blueberry Pistachio Oatmeal Cookies combine hearty oats, juicy blueberries, and crunchy pistachios for a wholesome yet delicious treat. These chewy cookies offer a delightful mix of natural sweetness, nutty flavor, and perfect texture, suitable as a nutritious snack or indulgent dessert.

Ingredients

Scale

Dry Ingredients

  • 1 cup rolled oats
  • 1 cup all-purpose flour (or gluten-free flour blend)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened (or coconut oil/vegan margarine for dairy-free)
  • 3/4 cup brown sugar
  • 1 large egg (or flax/chia egg for vegan)
  • 1 teaspoon vanilla extract

Add-ins

  • 1/2 cup fresh or dried blueberries
  • 1/2 cup chopped pistachios

Instructions

  1. Prepare the Dry Ingredients: In a medium bowl, whisk together rolled oats, all-purpose flour, baking soda, and salt until evenly combined. This ensures consistent texture and balanced rising during baking.
  2. Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar until light and fluffy, creating air pockets that result in a tender crumb and rich flavor.
  3. Add Egg and Vanilla: Thoroughly mix in the egg and vanilla extract into the butter mixture to bind ingredients and enhance flavor depth.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently to avoid overmixing, which can toughen the cookies.
  5. Fold in Blueberries and Pistachios: Carefully fold in fresh or dried blueberries and chopped pistachios to evenly distribute flavor and texture throughout the dough.
  6. Scoop and Bake: Use a spoon or cookie scoop to place dough onto a lined baking sheet, spacing cookies about 2 inches apart. Bake at 350°F (175°C) for 12-15 minutes or until edges turn golden brown.

Notes

  • Use fresh blueberries for juicy pockets of flavor and to prevent drying out the dough.
  • Do not overmix the dough; stir only until combined for tender cookies.
  • Chop pistachios roughly to add pleasant crunch without overpowering the cookie.
  • Chill the dough for 30 minutes before baking to reduce cookie spreading and enhance flavor.
  • Remove cookies from the oven when edges are golden but centers still look soft for a chewy texture.

Nutrition

Keywords: oatmeal cookies, blueberry pistachio cookies, healthy cookies, gluten-free cookies, vegan option, chewy cookies, nutty cookies

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