Wild Blueberry and Salty Pistachio Oatmeal Cookies Wild Blueberry and Salty Pistachio Oatmeal Cookies created by Dole Blogger Ambassador Ally Phillips. Dessert Wild Blueberry and Salty Pistachio Oatmeal Cookies Wild Blueberry and Salty Pistachio Oatmeal Cookies thumbnail Preparation Time: 15 minutes Total time: 45 minutes 36 Servings Ingredients: 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, 2 egg(s), room temperature, 2 cups frozen DOLE® Wild Blueberries, thawed (pat excess moisture out with paper towels), Instructions: Step 1: Preheat oven to 350°F Step 2: Combine baking soda, flour, oatmeal, and pistachios in bowl. Step 3: 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. Step 4: Add dry ingredients, about 1/3 at a time, to wet ingredients, blending well.  Chill in refrigerator 1 hour. Step 5:
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.

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

About

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

Ingredients 11

Ingredients

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)

Steps

STEP1

Direction

Preheat oven to 350°F

STEP2
Ingredients

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

Direction

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

STEP3
Ingredients

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)

Direction

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.

STEP4

Direction

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

STEP5

Direction

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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