Extra Crisp and Chewy Oatmeal Cookies
adapted from the LA Times recipe from a long, long time ago
1/3 cup butter
1-1/2 cups oatmeal
1/4 cup pistachios, chopped
1/3 cup granulated sugar
1/4 cup brown sugar, packed
1/8 tsp salt
1 tsp vanilla extract
1/4 cup chocolate chips
1/4 cup cranberries
Melt Butter and set aside to cool.
Using a food processor, ground oatmeal & pistachio until flour like consistency. Add granulated and brown sugars, salt and process until smooth. In separate bowl, whisk together melted butter, vanilla and eggs. Stir into oatmeal mixture, adding the cranberries and chocolate chips. Chill dough for 20 minutes.
Roll dough into 1-inch balls and set on baking sheets lined with parchment paper. Flatten slightly with moist fingers.
Bake at 350 degrees until edges are nicely browned and tops of cookies are medium golden, 9 to 11 minutes. Cool well on baking sheets, about 10 minutes, before atempting to remove with metal spatula or icing knife. Cookies can also be brought to room temperature and flattened more to make them larger, more crisp and lacy-like. Cover loosely and keep refrigerated.