I developed these Pistachio Bark Oatmeal Cookies last year at the tail end of my Christmas cookie baking extravaganza. Unfortunately, it was an idea I came up with at the last minute. So, I never had time to shoot and post them.
This year, they were one of the first cookies I baked. I wanted to insure you had the recipe in time for this holiday season.
So…what are these yummy cookies? Well, they’re oatmeal cookies. Everyone knows what those are.
But what about pistachio bark? What’s that all about?
Pistachio bark is one of the candies I make for my cookie trays. The first time I made it, I wasn’t sure I was going to love it, especially since I’m not a huge fan of things like chocolate covered raisins or yogurt covered nuts.
I have to say, though, I really liked it! And even my husband, who is less a fan of chocolate covered raisins than I, said it was pretty good, much better than he expected.
My pistachio bark starts with a layer of dark chocolate which is then topped with a layer of white chocolate.
Then, pistachios, dried apricots and dried cranberries or cherries are scattered on top of that creamy white background. I need to post a recipe for it someday. It’s not really a recipe, though. Like most bark, it’s more of an assembly.
Most people stick with just pistachios and cranberries or cherries to keep the colors red and green for the holidays.
But, I like the additional color and flavor of the apricots. And, I usually have some left over from my Goat Cheese with Honeyed Fruit and Nuts recipe. So, I had ingredients ready to go…what spurred me on?
Well, at the exact moment I finish my Christmas cookie baking and candy making…I immediately start thinking about new recipes I want to develop. I feel like the deck is clear once planned holiday baking has wrapped up.
My husband, meanwhile, is like…Um, do we really need any more cookies? Especially if they’re oatmeal.
Yeah. He’s not a fan. He’s more into Chewy Chocolate Chip Cookies or Minty Cocoa Fudge Sandwich Cookies.
Okay, so, long story long, that’s where the inspiration started. I had all of these dried fruits and nuts left over from making bark and making the goat cheese.
I wanted to make some oatmeal cookies, so I decided to marry oatmeal cookies with pistachio bark and make Pistachio Bark Oatmeal Cookies!
Now, I could have just thrown all of the components into the cookie, mixed it up and called it a marriage. But I really wanted to mimic the bark a bit in looks, as well as in flavor.
So, instead, I mixed the dried fruits, pistachios and white chocolate chips right into the cookie batter. After all, they are the ingredients that sit on top of the dark chocolate layer in the actual bark recipe.
This makes for a very thick cookie dough. I scooped the dough onto a baking sheet, then rolled each scoop into a ball. Finally, I flattened each ball with my palm before baking.
Once baked and cooled, I took each cookie for a quick dip in melted dark chocolate. Yeah. I know. This is the step that sets this cookie apart from all the rest.
It’s pretty simple too…once I figured out that trying to dip the cookie with my hands simply left me with chocolate covered fingers. It was unavoidable. So, I switched to a fork. Much better.
The dipping process is actually fun. Simply drop the cookie right on top of the melted chocolate.
Press down gently…just until the chocolate creeps up the sides a little. Then, just lift the cookie out of it’s chocolate bath with a fork and set it on a wax paper lined tray to set.
(As you’re dipping each cookie, you’ll probably start wondering why aaallllll the cookies in life aren’t dipped into melted chocolate.)
When they’re set, you’ll have some impressive looking Pistachio Bark Oatmeal Cookies ready to eat, or ready to gift.
The oatmeal cookie itself is nice and thick and chewy, just like oatmeal cookies should be.
The white chocolate chips add sweetness. The dried fruit? A chewy sweet and tart flavor.
The pistachios add a nice chunky texture, nutty flavor and sure, let’s just say some added protein :) It’s a hearty cookie for sure.
But all of that chewy deliciousness dipped in chocolate? That just takes it over the top!
And yes, they do taste exactly like pistachio bark married an oatmeal cookie. This was definitely a match making success!
My husband isn’t a huge fan of oatmeal cookies, but he is a fan of cookies dipped in chocolate. So, they got a pretty good rating from him, all things considered.
For the rest of us who actually love a hearty, chock full of stuff, oatmeal cookie?
They’re pretty amazing :)
Pistachio Bark Oatmeal Cookies
Ingredients
For the cookies:
- 3/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup salted butter, 1 stick at room temperature
- 1/2 cup brown sugar
- 1/4 cup white granulated sugar
- 1 large egg
- 1 1/2 cups old fashioned rolled oats
- 1/3 cup dried apricots, chopped
- 1/3 cup dried cranberries
- 1/2 cup roasted, shelled pistachios, unsalted
- 1/3 cup white chocolate chips
For the melted chocolate:
- 8 ounces good quality dark chocolate, chopped
- 4 teaspoons shortening , or coconut oil
Instructions
Make Cookies
- Preheat oven to 350 degrees F.
- In a small bowl, whisk together flour, baking soda and salt. Set aside.
- In a mixing bowl, beat butter and sugars together until creamy, about 2 minutes. Add egg and continue mixing until thoroughly combined.
- Add flour mixture, then oats, mixing until combined. Add dried fruit, pistachios and white chocolate chips mixing until well distributed.
- For each cookie, scoop about 2 Tablespoons of the dough and roll into balls. Place cookies a couple inches inches apart on an ungreased baking sheet. Flatten each ball slightly with the palm of your hand.
- Bake for 10-12 minutes or until set and golden around the edges. Allow to cool on baking sheet for 2-3 minutes, then transfer to cooling racks.
Dip Cookies
- Line a couple of baking sheets with parchment paper or waxed paper. Set aside.
- When cookies are cool, place chocolate pieces and shortening in a small microwave safe bowl. Heat at 15-30 second intervals, stirring after each interval to distribute heat. Continue until chocolate is melted and shortening is fully incorporated.
- Drop a cooled cookie onto the surface of the melted chocolate. Press down gently to let the chocolate coat the edges of the cookie. Lift cookie out of the bowl with a fork and place on a parchment or wax paper lined cookie sheet to set up.
Notes
*If you use salted pistachios, reduce salt to 1/8 teaspoon.
*I only use non-hydrogenated shortening, but you also could substitute coconut oil.
*Use a clean pair of kitchen shears, sprayed lightly with cooking spray, to easily cut up dried fruit. I aim to cut the fruit in similar sizes to the pistachios and cranberries.
*Once you dip the cookies, you can speed up the setting process by placing the tray into the refrigerator.
*Store these at room temperature separated by waxed paper in a covered container for up to 3 days. For longer storage, place them in freezer bags, using waxed paper to separate the layers and freeze them up to 2 months.
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