Pistachio Cranberry Oatmeal Cookies

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Servings: 4 dozen

The salty tang of seasonal nuts meets the bright flavor of cranberries and the two invite oats and cinnamon along for the ride. No complaints about this union!

Ingredients

1 cup butter, softened

1⅓ cups light brown sugar, packed

¾ cups sugar

3 eggs, beaten

1 teaspoon vanilla extract

2½ cups all-purpose flour

1 teaspoon salt

1 teaspoon ground cinnamon

2 teaspoons baking soda

1 cup dried cranberries

2 cups oats, quick

¾ cups shelled pistachios, chopped

Directions

Preheat oven to 350 degrees. Cream together butter and sugars; add eggs and vanilla extract.
In a separate bowl, combine flour, salt, cinnamon and baking soda. Slowly add this dry mixture to your creamed ingredients to make the cookie dough.
In another bowl, combine cranberries, oats and pistachios. Stir.
Slowly add the cranberry mixture to the cookie dough until the cranberries, oatmeal and pistachios are evenly distributed throughout. The dough may seem dry (this is okay).
Drop by tablespoonfuls onto a cookie sheet covered in parchment paper.
Bake for 10 minutes or until lightly brown. Cool on rack.