Go Back
Print

Cranberry Pistachio and Chocolate Cookies

A perfect cookie for the holidays or any time of the year that you can feel good eating!

Course Dessert
Keyword cookies
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 24 cookies

Ingredients

  • 1.5 cups whole wheat pastry flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ cup unsalted butter softened at room temperature
  • ¾ cup brown sugar
  • 1 egg at room temperature
  • ¼ cup canola oil
  • 1 tsp vanilla
  • ½ cup mini chocolate chips
  • ½ cup pistachios without the shell, roughly chopped
  • ¼ cup dried cranberries roughly chopped

Instructions

  1. Preheat oven to 350 F. Line a baking sheet with parchment paper and set aside.
  2. Using a mixer, cream the butter and sugar together for 2 minutes.
  3. Add the egg and mix, then add the oil and mix until combined. Blend in the vanilla.
  4. In a bowl whisk the flour, baking soda and salt.
  5. Slowly add the dry ingredients to the wet ingredients and blend until combined making sure not to over mix.
  6. Add the chocolate, cranberries and pistachios and mix until just combined.
  7. Using a teaspoon, scoop the dough and drop it on the baking sheet, making sure to leave two inches between each cookie.
  8. Using your fingers, gently flatten each cookie slightly.
  9. Bake in the oven for 8-10 minutes or just until the edges start to become lightly brown.
  10. Remove from the oven and cool on a cookie rack.
  11. Enjoy right away and store leftovers in an airtight container.

Recipe Notes

-Make sure that the butter and egg are at room temperature to ensure a soft texture for the cookie.