1/4teaspoonbaking sodathis is optional, but it really does add to the "cookie dough" flavor
1cupquick cooking oatsyou can use old fashioned oats as well, see the above note
1/3cupshelledroasted and salted pistachios, roughly chopped
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.