White Chocolate Pistachio Cranberry Cookies

This one is purely for the mommies who, like me, feel they are running on empty recently.

Where to start? Recurring back pain from degenerating discs. Not enough sleep because still breastfeeding at night but not sleeping earlier because nights are the only time in a day I get to be myself, do my own things, be my (old) self while the kids are asleep (tell me I’m not alone in this). Bored with routine yet the prospect of shaking things up is too exhausting to contemplate. The list could go on but the mood certainly can’t. I needed some time out to recharge.

So I rallied for a quick pick-me-upper in the form of baked goodness. It has everything I want in a cookie – the tanginess of cranberries, the sweetness of white chocolate and the crunchy earthiness of pistachios. Plus, these cookies turn out soft and chewy.

I’ve made these many times before but usually with rolled oats to increase milk supply for Ainsley. This time round, I made it solely for myself i.e.no oats. What’s great is that this cookie dough freezes really well so I can bake just enough to get me over the hump and freeze the leftover dough for when I next need some cookie comfort.

I had mine today with a cup a chamomile tea and honey. What will you have with yours?

Ingredients (30 large pieces)

  • 227g unsalted butter at room temperature
  • 1 cup brown sugar
  • 1/2 cup raw sugar
  • 2 eggs at room temperature
  • 2 tsp vanilla extract
  • 3 cups plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 3/4 cup white chocolate chips
  • 1/4 cup cranberries
  • 3/4 cup baked pistachios, shelled and halved

Optional: 1 cup rolled oats (if you respond to oats and want to increase supply)


Preheat oven to 175ºC. Line the baking tray with baking parchment.

Cream together the butter and sugar and then stir in the eggs and vanilla. Be careful not to over cream the mixture. Add the chocolate chips, and pistachios and stir to combine. 

Sift together the flour, baking powder, baking soda,nutmeg, cinnamon and salt.You would add the oats here if you were including them. Make a well in the centre and pour in the wet mixture.

Mix all together until just combined. Don’t over mix.

Next roll and shape the dough and place it on the baking parchment. I used an ice cream scoop with the squeeze release to do this because the dough is quite sticky. Leave some space between each dough ball as they do spread in the oven.

Bake for 11 to 12 minutes (depending on how soft you like them). Remove and let stand for about 10 minutes before placing them on a rack to cool.

To freeze the leftover dough, roll them into individual cookie portions and place on a large tray to freeze. I used two large spoons instead of the ice cream scoop to shape the dough because this gets a more compact ball, which is easier to handle. Once frozen, place the balls of dough into a labelled freezer bag and store up to 3 months.

When you next need them, take them out beforehand to soften before baking in the oven for the same length of time.




2 thoughts on “White Chocolate Pistachio Cranberry Cookies

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