Chocolate, Cherry and Pistachio Oatmeal Cookies

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.