Pistachio Cranberry Oatmeal Icebox Cookies
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cup
Granulated Sugar1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Salt2 large
Egg1.5 tsps
Vanilla1.5 cups
All-Purpose Flour3 cups
Rolled Oat (old-fashioned)Directions:
1
Beat together butter and sugars in a large bowl with an electric mixer at medium-high speed until light and fluffy, then beat in baking powder and soda, spices, and salt until well combined
2
Add eggs and vanilla and beat well
3
Add flour and mix on low speed until just combined well
4
Stir in oats, pistachios, and cranberries
5
Divide dough in quarters
6
Shape each quarter on a large sheet of wax paper, using paper as an aid, into a 9-inch-long log, and wrap up tightly in paper first, then in plastic wrap, twisting ends (like a piece of hard candy)
7
Chill until firm, at least 4 hours
8
Heat oven to 350°F with racks in upper and lower thirds
9
Line 2 large baking sheets with parchment paper
10
Work with 1 log at a time, keeping remaining log chilled
11
If log softens as you work with it, rewrap it and chill or freeze it until firm
12
Using serrated knife, cut a 1/4-inch-thick slice from log with a sawing motion and place on baking sheet
13
Continue cutting, arranging slices as cut about 2 inches apart on sheet
14
Bake, switching position of sheets halfway through baking, until golden and set, 8 to 10 minutes total
15
Cool cookies on baking sheets 1 minute before transferring to racks to cool completely
16
(Parchment can be reused, but cool baking sheets between batches
17
) If garnishing with a drizzle of melted chocolate, finely chop the chocolate then melt it in microwave at 50 percent power for 30-second intervals, stirring, until smooth
18
Or, melt the chopped chocolate in a metal bowl set over a pan of barely simmering water
19
Cool chocolate slightly, then put in plastic bag and press out excess air
20
Snip a tiny opening in bottom corner of bag, then twist bag firmly just above chocolate and drizzle over cookies on racks set over wax paper or a pan
21
Let cookies stand at cool room temperature until chocolate is set
22
Beat together butter and sugars in a large bowl with an electric mixer at medium-high speed until light and fluffy, then beat in baking powder and soda, spices, and salt until well combined
23
Add eggs and vanilla and beat well
24
Add flour and mix on low speed until just combined well
25
Stir in oats, pistachios, and cranberries
26
Divide dough in quarters
27
Shape each quarter on a large sheet of wax paper, using paper as an aid, into a 9-inch-long log, and wrap up tightly in paper first, then in plastic wrap, twisting ends (like a piece of hard candy)
28
Chill until firm, at least 4 hours
29
Heat oven to 350°F with racks in upper and lower thirds
30
Line 2 large baking sheets with parchment paper
31
Work with 1 log at a time, keeping remaining log chilled
32
If log softens as you work with it, rewrap it and chill or freeze it until firm
33
Using serrated knife, cut a 1/4-inch-thick slice from log with a sawing motion and place on baking sheet
34
Continue cutting, arranging slices as cut about 2 inches apart on sheet
35
Bake, switching position of sheets halfway through baking, until golden and set, 8 to 10 minutes total
36
Cool cookies on baking sheets 1 minute before transferring to racks to cool completely
37
(Parchment can be reused, but cool baking sheets between batches
38
) If garnishing with a drizzle of melted chocolate, finely chop the chocolate then melt it in microwave at 50 percent power for 30-second intervals, stirring, until smooth
39
Or, melt the chopped chocolate in a metal bowl set over a pan of barely simmering water
40
Cool chocolate slightly, then put in plastic bag and press out excess air
41
Snip a tiny opening in bottom corner of bag, then twist bag firmly just above chocolate and drizzle over cookies on racks set over wax paper or a pan
42
Let cookies stand at cool room temperature until chocolate is set