Cranberry-Pistachio Oatmeal Lace Cookies
- 3/4 cup whole wheat pastry flour
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup rolled oats
- 1/2 cup dried cranberries
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/2 cup shelled pistachios
- 1/2 cup (1 stick) butter, melted and cooled slightly
- 2 teaspoons pure vanilla extract
- 1 egg
In a large bowl, whisk together flour, cardamom, baking soda and salt.
Carefully spoon half each of the flour mixture, oats, cranberries, sugars and pistachios into a (1-quart) jar to make colorful, even layers then repeat process to make the same layers with remaining ingredients. Seal jar until ready to use.
To make the cookies, preheat the oven to 350°F. Line two large baking sheets with parchment paper; set aside.
In a large bowl, whisk together butter, vanilla and egg then add contents of jar and stir until combined.
To form each cookie, drop 1 tablespoon dough onto a baking sheet, spacing cookies 2 to 3 inches apart.
Bake until cookies have spread out completely and are deep golden brown and cooked through, about 10 minutes.
Carefully transfer to a wire rack and set aside to let cool.
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- 3/4 cup whole wheat pastry flour
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup rolled oats
- 1/2 cup dried cranberries
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/2 cup shelled pistachios
- 1/2 cup (1 stick) butter, melted and cooled slightly
- 2 teaspoons pure vanilla extract
- 1 egg