Bite size balls of buttery cookie dough filled with salted pistachios and sweet cranberries, it’s impossible to eat just one. I’ve been craving cranberries like mad lately and I’m resisting the urge to make my beloved Cranberry Christmas Cake for at least a couple more weeks. (I could eat that whole cake myself in a couple of days!) When I saw the Craisins sitting next to the oatmeal yesterday after breakfast, I couldn’t resist trying a cookie dough ball for snacking.
Pistachios with cranberries is a new-to-me flavor combination and I really liked it. I’ve seen the combination popping up all over the place over the past few years. Sue paired cranberries with pistachios in this gorgeous bread, Aimee made biscotti, and Julie made granola bars. I finally had to try them together for myself. The salty nuts and sweet fruit combined with the buttery brown sugar oatmeal cookie dough proved to be an irresistible combination.
- 1/2 cup butter softened
- 1/4 cup light brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon baking soda this is optional, but it really does add to the "cookie dough" flavor
- 1 cup quick cooking oats you can use old fashioned oats as well, see the above note
- 1/3 cup shelled roasted and salted pistachios, roughly chopped
- 1/2 cup dried cranberries
- Cream the butter, sugar, vanilla and baking soda together until smooth. Stir in the oats and then the pistachios and cranberries. Scoop into small balls and roll between your hands to smooth them. Place in an airtight container and refrigerate 6-8 hours before serving. Enjoy!
You can substitute old fashioned oats for the quick cooking oats, just pulse them a few times in the blender or food processor to break them into smaller pieces. Make sure that the total amount used is still 1 cup after processing. I'm sure you could make this recipe with unsalted nuts as well, I'd add a sprinkling of kosher salt to the dough and adjust the saltiness to your liking. I particularly enjoyed the balance of salty and sweet in the recipe as it is written.