Dark & White Chocolate Chip Oatmeal Cookies with Pistachios and Dried Bluberries

Aka: kitchen sink cookies. Or: the best everything cookie. Or: chocolate chip cookies with a whole lotta other stuff too. It doesn’t matter what you call them, these Dark & White Chocolate Chip Oatmeal Cookies with Pistachios and Dried Blueberries are thing of comfort. And good. Really, really good.


Sometimes you just need a cookie. (And by need I mean NEED.) What used be a tall glass of cold milk is now replaced with a mug of steamy Earl Grey tea but just like when I was a kid, a warm cookie is still a sure fire way to make me feel instantly better. A freshly baked cookie is a like a palmful of comfort. Bonus points for the house smelling wonderful and restocking the freezer with some homemade cookie love.


After what felt like weeks of unpacking my kitchen (in reality only a few days), and still looking around at chaos, I realized I hadn’t broken in the kitchen properly. Wouldn’t this place feel more like home if I baked something? I needed my house to smell like it used to. I needed a cookie (or three) and I was curious how my oven worked anyway. So I stopped trying to find a home for my spices, preheated my little white oven and got to work recreating some familiarity. And let’s be honest, I really needed something sweet.


The kids were begging for good ol’ chocolate chip cookies but I wanted something…..a little more. Plus I have more baking supplies than I have room for in the new house so this was my way of lightening the baking cupboard load. I had the end of both a bag of dark and white chocolate chips so in they went. I used dried blueberries after having a blueberry chocolate chip cookie in Maine earlier this summer that was out of this world and threw in a healthy handful of chopped, salted pistachios because sweet + salty = absolute love. Unlike traditional oatmeal cookies, the oats are ground into a powder here and stirred in with the flour. These are a kitchen sink like cookie and any add-in you want to use would work just fine.


The cookies turned out even better than I’d hoped- this is a winning combination! My house smelled like I hoped it would and I instantly felt a little more at home- cooking is great that way. I now have a freezer full of cookies to keep me going while I attempt to finish unpacking. First up, my spices. They’re still sitting on the counter where I left them.


Dark & White Chocolate Chip Oatmeal Cookies with Pistachios and Dried Bluberries

  • Yield: 3 dozen cookies 1x


A “kitchen sink” kind of cookie with dark and white chocolate, oatmeal, dried blueberries and chopped pistachios.


  • 1 1/4 cups oats, blitzed in a food processor until floury
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • scant 1/2 teaspoon baking soda
  • scant 1/2 teaspoon salt
  • 1 stick (1/2 cup) butter, softened
  • 1/2 cup minus 1 tablespoon granulated sugar
  • 1/2 cup minus 1 tablespoon packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • heaping 1/2 cup dark chocolate chips
  • heaping 1/2 cup white chocolate chips
  • 1/3 cup dried bluberries
  • 1/3 cup roughly chopped pistachio nuts


  1. Preheat the oven to 375F degrees. Line a baking sheets with parchment paper.
  2. In a large bowl, stir together the pulsed oats, flour, baking powder, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment or with a handheld mixer, beat the butter and both sugars until fluffy, about 2 minutes. Add the egg, blending thoroughly. Stir in the vanilla.
  4. Add the flour mixture gradually, in 2 to 3 additions, scraping the sides of the bowl after each addition. Stir in the chocolate chips, blueberries and pistachios. Drop heaping tablespoons of the chocolate chip cookie dough 2 inches apart on prepared baking sheet.
  5. Bake the cookies for about 10 minutes, or until lightly browned. Let cool for a couple of minutes before carefully transferring the cookies to a wire rack to cool completely. Repeat with rest of cookie dough until all cookies are baked.


This is adjusted for high altitude, if you don’t need to adjust, increase baking soda and powder to 1/2 teaspoon and increase both sugars to 1/2 cup. All other directions are the same.
Cookies freeze beautifully and can be stored in an airtight container on the counter for 3 days.