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Chocolate, Cherry and Pistachio Oatmeal Cookies

Makes about 3 dozen cookies
Time 1 hr 15 min
Classic oatmeal cookies — dressed up with dried tart cherries, crunchy pistachios and a drizzle of semisweet chocolate — are ready for any holiday celebration or cookie swap. Dried cranberries can be substituted for the cherries if you like, and slivered almonds make a great swap for the pistachios, but don’t miss out on that chocolate drizzle!

Note: Cutting up dried fruit (like cherries) can get really sticky. Before cutting, lightly spray or wipe your knife with a neutral vegetable oil to prevent the fruit from sticking. Wipe off the knife and reapply as needed.
Special Diets:
Ingredients
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups old-fashioned oats (not instant)
  • 1 1/2 cup 365 by Whole Foods Market Organic Semi-Sweet Chocolate Baking Chips, divided
  • 1/2 cup roughly chopped dried tart cherries (see note above)
  • 3/4 cup roughly chopped pistachios, divided
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Method

Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together flour, baking soda and salt. Set aside.

In the bowl of an electric mixer, use the paddle attachment to cream butter and both sugars on medium-high until fluffy, about 3 minutes. Add in eggs and vanilla and beat on medium-high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

Add the flour mixture to the wet ingredients and mix on low. Add oats, 1 cup of the chocolate chips, dried cherries and ½ cup of the pistachios.

Scoop cookie dough using a 1½-inch scoop onto baking sheet about three inches apart. Bake until browned around the edges, about 14–15 minutes. Let cool for 5 minutes on the pan before transferring to a wire rack to cool completely.

While the cookies are cooling, place remaining ½ cup chocolate chips in a microwave-safe bowl and microwave in 30-second intervals, stirring after each interval. Transfer melted chocolate to a resealable plastic bag and set aside until the cookies are completely cool.

Once cookies are cool, cut a very small corner off the bag. Quickly drizzle the chocolate in a zigzag pattern over the cookies, then top with remaining ¼ cup chopped pistachios. Serve immediately or let the chocolate set up before storing.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups old-fashioned oats (not instant)
  • 1 1/2 cup 365 by Whole Foods Market Organic Semi-Sweet Chocolate Baking Chips, divided
  • 1/2 cup roughly chopped dried tart cherries (see note above)
  • 3/4 cup roughly chopped pistachios, divided
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.