Oatmeal Pistachio Cookies Recipe

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Oatmeal Pistachio Cookies
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Ingredients
14
Count
Nutrition
1917
Calories
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Ingredients:

Directions:

  1. Combining the dry ingredients: Whisk together the flour mix, oat flour, psyllium, baking powder, baking soda, and salt. Set aside.
  2. Creaming the butter and sugar: Put the butter into the bowl of a stand mixer. Whirl it at medium speed until the butter is spread out in the bowl. Add the white and brown sugar. When the sugars are fully combined with the butter and make a creamy butter substance, stop the stand mixer.
  3. Finishing the dough: With the stand mixer running, add the eggs, one at a time. Pour in the vanilla extract.
  4. Pour about 1/4 of the dry mixture into the dough, with the stand mixer running. When the flour has fully disappeared into the batter, add more. Continue this until all the dry ingredients are mixed into the wet ingredients.
  5. Add the oats, pistachios, and dried cherries to the bowl. When they are fully incorporated into the dough, turn off the stand mixer.
  6. Scrape the dough into a large bowl and cover with plastic wrap. Refrigerate for at least 2 hours before baking. (It's best to let the dough refrigerate overnight.)
  7. Baking the cookies: Heat the oven to 375 degrees F. Lay a piece of parchment paper down on a baking sheet.
  8. Using a small ice cream scoop, scoop out a ball of dough. (If you do not have an ice cream scoop, make a ball of dough about the size of a ping-pong ball.) Put six balls of dough, evenly spaced, onto the prepared baking sheet. Slide the baking sheet into the oven.
  9. Bake until the cookies are crisp at the edges but still a bit soft in the center, 12 to 15 minutes. Take the cookies out while they are still soft to the touch. Let them cool on the baking sheet for at least 20 minutes before moving them carefully to a cooling rack.
  10. Repeat with the remaining cookie dough. Or, you can wrap the dough in plastic and store it in the refrigerator. You can make a batch of warm cookies when you want.
  11. Variations: If you cannot eat dairy, you can make this with buttery sticks made for vegans. If you cannot eat nuts, don't use the pistachios!
  12. Suggestions: If you bake by weight, you can substitute any of the last ingredients, depending on your food preferences. We like chocolate chips, raisins, walnuts, or dried cranberries in these cookies too.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1917.16 Kcal (8027 kJ)
Calories from fat 280.18 Kcal
% Daily Value*
Total Fat 31.13g 48%
Cholesterol 124mg 41%
Sodium 1064.14mg 44%
Potassium 1189.43mg 25%
Total Carbs 184.56g 62%
Sugars 119.19g 477%
Dietary Fiber 13.17g 53%
Protein 24.29g 49%
Vitamin C 4.7mg 8%
Iron 6.4mg 36%
Calcium 256.8mg 26%
Amount Per 100 g
Calories 358.69 Kcal (1502 kJ)
Calories from fat 52.42 Kcal
% Daily Value*
Total Fat 5.82g 48%
Cholesterol 23.2mg 41%
Sodium 199.09mg 44%
Potassium 222.53mg 25%
Total Carbs 34.53g 62%
Sugars 22.3g 477%
Dietary Fiber 2.46g 53%
Protein 4.54g 49%
Vitamin C 0.9mg 8%
Iron 1.2mg 36%
Calcium 48mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 40.1
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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