Cup of Yum
1. Preheat oven to 350 degrees F.
2. Adjust the oven racks to the low and middle positions, as you will use two trays to bake the cookies. Line two large baking sheets with parchment paper and set aside.
3. Whisk together flour, baking powder, and salt in a medium bowl and set aside.
4. In the bowl of an electric mixer fitted with the wire attachment (or in a large bowl, using a hand mixer), beat the butter at medium speed until it is creamy. Add the white and brown sugar and beat until fluffy, about 2-3 minutes. Beat in the eggs, one at a time.
5. Using a spatula or a wooden spoon, manually stir the dry ingredients into the butter-sugar mixture. Once combined, mix in the oats, cranberries and pistachios.
6. Scoop dough balls onto the parchment paper-covered baking sheets using an ice cream scoop. If you don't have an ice cream scoop, take two tablespoons of dough per cookie and roll it into a ball. Place the balls 2 inches apart.
7. Bake until the cookie edges turn slightly golden brown for 22 to 25 minutes. Midway through baking, rotate the baking sheets and move the top one to the bottom and the bottom one to the top to ensure uniform baking.
8. Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a cooling wire rack.

Optional (extra 30 minutes, active only 10):

1. Let cookies cool completely before drizzling with white chocolate.
2. Bring a medium saucepan half-full with water to a boil. Place white chocolate in a medium bowl set over the simmering water and let it melt, stirring just a few times. Make sure the bowl doesn't touch the boiling water to avoid overheating. Remove the bowl from heat and, using a fork, drizzle the white chocolate over the cookies.
3. Immediately sprinkle chopped pistachios on top of the white chocolate.
4. Let stand for 15-20 minutes before serving for the chocolate to settle, or better place cookies in the fridge for the chocolate to harden quicker. Enjoy!