Chocolate, Cherry and Pistachio Oatmeal Cookies
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.
- 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
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.
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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