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Blueberry Pistachio Oatmeal Cookies

by easysweetmeal
Blueberry Pistachio Oatmeal Cookies

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Discover the perfect balance of chewy oats, juicy blueberries, and crunchy pistachios in these Blueberry Pistachio Oatmeal Cookies. Bursting with fresh flavors and wholesome ingredients, these cookies are an ideal snack or dessert for any occasion. Whether you’re craving something sweet yet satisfying or looking to impress with a unique cookie recipe, this blend offers a delightful twist on classic oatmeal cookies.

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Why You’ll Love This Recipe:

  • Chewy oats paired with sweet bursts of blueberries

  • Crunchy pistachios add a satisfying texture and nutty flavor

  • Easy to prepare with simple pantry staples

  • Perfect for breakfast on the go, afternoon snacks, or dessert

Ingredients Breakdown

  • 1 cup (225g) all-purpose flour — Provides structure to the cookies

  • 1/2 teaspoon (2.5g) baking soda — Leavens the dough for a light texture

  • 1/4 teaspoon (1.25g) salt — Balances sweetness and enhances flavor

  • 1/2 cup (115g) unsalted butter, softened — Adds richness and moisture

  • 1/2 cup (100g) granulated sugar — Sweetens the dough

  • 1/2 cup (100g) packed brown sugar — Adds moisture and caramel notes

  • 1 teaspoon (5ml) vanilla extract — Adds depth of flavor

  • 1 large egg — Binds ingredients and adds tenderness

  • 1 cup (140g) fresh or frozen blueberries — Adds fruity bursts and moisture

  • 1/2 cup (40g) shelled pistachios, roughly chopped — Provides crunch and nutty flavor

Blueberry Pistachio Oatmeal Cookies

Tips and Tricks:

  • Use fresh blueberries for best texture; frozen can be used but may add extra moisture.

  • Chill dough for 30 minutes before baking to reduce spreading.

  • For a nuttier flavor, toast pistachios lightly before adding.

  • Store cookies in an airtight container at room temperature for up to 5 days.

Variations and Customizations:

  • Substitute pistachios with walnuts or almonds.

  • Add a handful of dark chocolate chips for extra indulgence.

  • Mix in shredded coconut for a tropical twist.

  • Use gluten-free flour to make the recipe gluten-free.

Pairing Suggestions:

  • Enjoy with a glass of cold milk or a hot cup of tea.

  • Serve alongside Greek yogurt or fresh fruit for breakfast.

  • Pair with coffee for a delightful afternoon snack.

Storage Instructions:

  • Store in an airtight container at room temperature for up to 5 days.

  • Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.

Popular Questions:

Can I use frozen blueberries?
Yes, but gently fold them in to prevent the dough from turning blue and adjust baking time if needed.

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Can I make the dough ahead?
Yes, refrigerate the dough for up to 48 hours before baking for enhanced flavor.

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Blueberry Pistachio Oatmeal Cookies

Blueberry Pistachio Oatmeal Cookies


  • Author: easysweetmeal
  • Total Time: 27 minutes
  • Yield: About 24 cookies 1x

Description

These Blueberry Pistachio Oatmeal Cookies are a delightful blend of chewy oats, juicy blueberries, and crunchy pistachios. Naturally sweet and packed with texture, they make a wholesome and flavorful treat perfect for snacking or dessert.


Ingredients

Scale
  • 1 cup (225g) all-purpose flour

  • ½ teaspoon (2.5g) baking soda

  • ¼ teaspoon (1.25g) salt

  • ½ cup (115g) unsalted butter, softened

  • ½ cup (100g) granulated sugar

  • ½ cup (100g) packed brown sugar

  • 1 teaspoon (5ml) vanilla extract

  • 1 large egg

  • 1 ½ cups (190g) rolled oats

  • 1 cup (140g) fresh or frozen blueberries

  • ½ cup (40g) shelled pistachios, roughly chopped


Instructions

1. Prepare the Oven and Baking Sheets

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking.

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2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt.

3. Cream Butter and Sugars

In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the vanilla extract and egg until fully combined.

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4. Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep cookies tender.

5. Fold in Oats, Blueberries, and Pistachios

Gently incorporate the rolled oats, blueberries, and chopped pistachios into the dough.

6. Shape and Bake Cookies

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them apart to allow spreading. Bake for 10–12 minutes, until edges turn lightly golden.

7. Cool and Serve

Allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Measuring ingredients precisely helps achieve consistent results.

  • Use parchment paper or silicone baking mats for even baking and easy cleanup.

  • These cookies make a healthy, flavorful snack for kids and adults alike.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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