Blueberry Pistachio Oatmeal Cookies
These delightful Blueberry Pistachio Oatmeal Cookies are sure to be a new favorite! Perfectly chewy and soft with amazing flavor! Enjoy for breakfast or as a snack - you can't go wrong!
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 egg room temperature
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1 1/2 cups quick oats
- 3/4 cup fresh blueberries rinsed and dried (the smaller the better)
- 1/2 cup shelled pistachios
Preheat the oven to 325F.Line a baking sheet with parchment paper or silicone baking mat and set aside.
Beat butter in a large mixing bowl until creamy. Beat in brown sugar and granulated sugar.
Add the egg and vanilla and mix until well combined.
In a large bowl, combine flour, oats, baking soda, salt and cinnamon.
Add the flour and oats mixture to the butter mixture and stir until combined.
Stir in pistachios and fold in blueberries.
Scoop out with a large cookie dough scoop.
Bake for 12 to 14 mins or until the cookies are light golden brown on top.
Let the cookies rest for 10 minutes on baking sheet before removing to a wire cooling rack to cool.
Store cookies in an airtight container for up to 4 days.
Calories: 112kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 79mg | Potassium: 60mg | Sugar: 7g | Vitamin A: 135IU | Vitamin C: 0.5mg | Calcium: 12mg | Iron: 0.6mg