These bakery window oatmeal cookies are the stuff of dessert lovers’ dreams. Cherries, chocolate, and pistachios make the perfect combination of crunchy, chewy, sweet, and tart. We bet you can’t stop at just one.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup vegetable shortening
- 1 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups rolled oats
- 1/2 cup shelled pistachios, chopped
- 3/4 cup dried cherries
- 1 cup semi-sweet chocolate chips
Directions:
Heat oven to 350 degrees F. Line two sheet trays with parchment.
Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
Add butter and shortening to the bowl of a stand mixer. Using the paddle attachment beat together for 1 minute until creamy. Stop the mixer, add both sugars, and beat on medium-high until light and fluffy, about 4 minutes. Crack in the eggs one at a time, beating well after each addition, then pour in the vanilla. Continue beating while adding the flour mixture by large scoopfuls, incorporating each before adding another. Stir in the oats, pistachios, cherries, and chocolate chips. Chill the dough for 1 hour.
Use a large ice cream scoop to scoop out the batter onto the prepared sheet trays, about six to seven cookies per tray. Bake for 18 minutes, rotating the pans halfway through baking until edges are lightly golden. Let cool completely on a wire rack before removing from the sheet tray. Repeat with remaining dough.
Tip: Use a cookie scoop to make evenly sized cookies that all bake at the same rate.
