Categories: Cookies

Ingredients

• 1/2 cup old-fashioned oats
• 1/2 cup shelled pistachios
• 1/3 cup dried cranberries
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 tsp. baking powder
• Pinch salt
• 1/2 cup (1 stick) butter, melted
• 2 Tbsp. heavy cream
• 2 Tbsp. light corn syrup
• 1 tsp. vanilla extract
• 2 oz. white chocolate, melted (optional)

Directions

1. Arrange oven racks in top and bottom thirds of oven. Preheat oven to 375 degrees. Line 2 large cookie sheets with parchment paper.
2. In food processor with knife blade attached, pulse oats and pistachios just until finely chopped. Transfer to large bowl. To food processor bowl, add cranberries. Pulse until finely chopped, set aside.
3. To bowl with oats, add flour, sugar, cinnamon, baking powder, and salt; whisk to combine.
4. With mixer on low speed, beat butter, cream, corn syrup and vanilla, until well combined. In batches, add flour mixture to butter mixture, beating well between additions. Stir in cranberries.
5. Using measuring teaspoon, drop level spoonful of batter onto prepared cookie sheets, spacing 3 inches apart. Bake 7 to 8 minutes or until golden brown, switch racks halfway through. Slide cookies, still on parchment onto wire racks to cool. Repeat with remaining dough and cooled, newly lined cookie sheets.
6. Drizzle cooled cookies with white chocolate if desired. Refrigerate until chocolate sets. To make ahead, store cookies without chocolate in airtight container at room temperature up to 1 week or in freezer up to 1 month.

7. makes 6 dozen cookies

8. Chocolate Coconut Lace Cookies

9. Substitute 1/2 cup roasted unsalted cashews for pistachios. Substitute 1/2 cup sweetened shredded coconut for cranberries.
10. Proceed as directed.
11. Substitute 2 oz. melted dark chocolate for white chocolate; use to cover half of top of each cookie.
12. Use a pastry brush to apply chocolate to half of the top of each cookie.

Email to a friend | Print this recipe | Back