- Cook Time
- Prep Time
- 1/3 cup brown sugar
- 1/4 cup corn syrup
- 4 tablespoons unsalted butter
- 1/2 cup rolled oats
- 1/4 cup flour
- 1 pinch salt
- 1/3 cup dried cranberries
- 1/2 cup shelled pistachios, chopped
Position racks in the upper and lower thirds of the oven and preheat to 325 degrees . Grease 2 cookie sheets. In a medium saucepan, stir together the brown sugar, corn syrup and butter over medium heat until smooth and bubbling, about 4 minutes. Remove from the heat. In a bowl, whisk together the oats, flour and salt; stir into the pot, then stir in the cranberries and pistachios.
Drop rounded teaspoons of the mixture about 3 inches apart onto the prepared cookie sheets. Bake until bubbly and a shade darker, 9 to 10 minutes. Let cool for 1 minute before quickly transferring each cookie to a rack using a thin metal spatula; let cool completely.