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Dole Packaged Foods, LLC, is a world leader in growing, sourcing, distributing, and marketing fruit and healthy snacks. Dole sells a full line of packaged shelf stable fruit, frozen fruit, dried fruit, and juices. The company focuses on four pillars of sustainability in all of its operations: water management, carbon footprint, soil conservation, and waste reduction.

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Wild Blueberry and Salty Pistachio Oatmeal Cookies

Prep Time 15 minutes
Total Time 45 minutes
Difficulty 1.0 Easy
Calories Per Servings 0 Calories
Servings 36
Nutrition facts


Wild Blueberry and Salty Pistachio Oatmeal Cookies created by Dole Blogger Ambassador Ally Phillips.

Ingredients 11


1 teaspoon baking soda
1-1/2 cups rice flour
3 cups whole oatmeal (not quick cooking)
1 cup salted whole pistachios, shelled
1 cup butter, softened
1/2 cup packed dark brown sugar
3/4 cup sugar
2 teaspoons pure vanilla extract
1/2 teaspoon sea salt
egg(s), room temperature
2 cups frozen DOLE® Wild Blueberries, thawed (pat excess moisture out with paper towels)




Preheat oven to 350°F


1 teaspoon baking soda
1-1/2 cups rice flour (regular flour can be used)
3 cups whole oatmeal (not quick cooking)
1 cup salted whole pistachios, shelled


Combine baking soda, flour, oatmeal, and pistachios in bowl.


1 cup butter, softened
1/2 cup packed dark brown sugar
3/4 cup regular sugar
2 teaspoons pure vanilla extract
1/2 teaspoon sea salt
2 egg(s), room temperature
2 cups DOLE® Frozen Wild Blueberries, thawed (pat excess moisture out with paper towels)


Cream together butter, brown sugar and white sugar until fluffy, in another bowl.  Blend in vanilla and salt. Add in one egg at a time and whip together.  Fold in blueberries.



Add dry ingredients, about 1/3 at a time, to wet ingredients, blending well.  Chill in refrigerator 1 hour.



Dollop batter in heaping tablespoons onto parchment-lined cookie sheet.  Bake 10 to 12 minutes or until center is still slightly soft. Remove and cool.

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