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Blueberry Pistachio Oatmeal Cookies

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Chewy oatmeal cookies filled with dried wild blueberries and chopped pistachios, offering a delightful combination of sweet and nutty flavors with a soft, chewy texture.

Ingredients

Scale
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • 2 tablespoons granulated sugar
  • 1 large egg, beaten
  • ½ tablespoon maple syrup
  • ½ tablespoon vanilla extract
  • ¾ cup all-purpose flour
  • ½ teaspoon baking soda
  • ¾ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1¼ cups rolled oats
  • ½ cup dried wild blueberries
  • ¼ cup chopped pistachios

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
  3. Add the beaten egg, vanilla extract, and maple syrup to the butter mixture and mix until combined.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  5. Add the dry ingredients to the wet ingredients and mix until just combined.
  6. Beat in the rolled oats, dried wild blueberries, and chopped pistachios until evenly distributed. The dough will be thick and sticky.
  7. Refrigerate the dough for about 20 minutes to firm up.
  8. Roll the dough into 1 tablespoon-sized balls and place them about 1 inch apart on the prepared baking sheet.
  9. Bake for about 10 minutes or until the edges are lightly browned.
  10. Remove from oven and serve the cookies warm or let cool on a wire rack.

Notes

For best texture, refrigerate the dough before baking to prevent spreading. These cookies are delicious served warm and can be stored in an airtight container for several days. Using dried wild blueberries adds a concentrated burst of flavor and chewy texture.

Nutrition

Find it online: https://www.rapidrecipes.blog/blueberry-pistachio-oatmeal-cookies/