Cherry Pistachio Chocolate Oatmeal Cookies

An oatmeal cookie for the raisin-haters among us

Not everyone likes raisins, I get it. I mean, I don’t really get it, because I find raisins absolutely delightful. But some people feel differently. So I respect it.

But can we agree that oatmeal cookies are the ultimate cookie, offering the best characteristics of what a cookie should be? Crispy on the edges, chewy in the middle, with a deep buttery, toasty flavor and delicious bits and pieces mixed in. This adaptation is a cookie for all cookie lovers. The cherries provide tartness and chew, the pistachios are a delicious nutty complement, and the milk chocolate is that sweet melty friend that brings it all together. Feel free to sub dark chocolate, if you prefer it, but I’m a milk chocolate devotee.

Getting creative with mix-ins

These cookies are super easy to throw together once you find your mix ins. While cherries, chocolate, and pistachios may feel extravagant, let me assure you, they don’t have to be pricy. I’m an artist living in NYC on a budget, so I have to be smart about where I find my ingredients! I like Trader Joe’s for their huge variety of fairly priced dried fruits, nuts, and pantry staples, which happens to be where inspiration struck for this recipe. Amid a moment of cookie-craving desperation during my shopping trip last week, I picked up these three friends and a bag of oats and got to work crafting the recipe.

I’ve been making The Silver Palate Cookbook recipe for Oatmeal Raisin Cookies for years; this recipe is loosely adapted from that.

Cherry Pistachio Chocolate Oatmeal Cookie Recipe

Makes approximately 18-24 big cookies

Ingredients

12 tbsp unsalted butter, softened at room temperature for about 20 minutes

1/2 cup granulated sugar

1 cup dark brown sugar, packed

1 egg

2 tbsp water

1 tsp vanilla

1 cup all purpose flour

1 tsp ground cinnamon

3/4 tsp kosher salt

1/2 tsp baking soda

2 cups old-fashioned rolled oats

1/2 cup unsalted pistachios, chopped

1 cup dried tart cherries

4 oz chocolate, chopped into rough chunks (I prefer milk chocolate, feel free to use semisweet or your favorite)

Method

1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

2. Cream together the butter and both sugars with an electric mixer on medium high until light and fluffy, about 4 minutes. Add the egg on medium speed, and mix thoroughly. Add the water and vanilla.

3. While the butter and sugar are creaming, sift the flour, cinnamon, salt, and baking soda into a large bowl. Turn mixer to low add the flour to the butter mixture and mix until just incorporated. Add oats, followed by pistachios, cherries, and chocolate. Mix gently until just combined and no dry spots appear.

4. Roll dough into balls about 1.5 inches in diameter and place 2 inches apart; they will spread. Place trays in the oven and bake for 15-17 minutes, until edges are golden brown and centers are set but soft, rotating pans halfway through. Remove from oven and cool on sheets for 5 minutes, then use a thin spatula to remove cookies to a cooling rack.

5. Cool completely before keeping in an airtight container at room temperature for up to a week.

Do ahead: cookie dough can be made and refrigerated for up to 5 days, or frozen in portioned balls for up to 2 months. Adjust baking time if baking from cold.