Want cookies you can make in less than an hour without having to run out to buy perishable ingredients—or even turn on your oven? These no-bake cookies rely on nut butter and white chocolate for their creamy, chewy texture, and a combination of oats, pistachio, and cranberries adds a nice, sweet crunch.

　　

Ingredients

3/4 cup creamy no-stir sunflower seed or almond butter

　　1 cup white chocolate chips (about 6 ounces), divided

　　1 cup quick-cooking oats

　　3/4 cup dried cranberries, coarsely chopped

　　1/4 teaspoon kosher salt

　　1/2 cup plus 1 tablespoon chopped, unsalted pistachios (about 2.3 ounces), divided

　　1/2 teaspoon vegetable oil

　　

Step 1

Heat sunflower seed butter and 3/4 cup chips in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until melted and smooth. Add oats, cranberries, salt, and 1/2 cup pistachios; stir gently to combine.

　　

Step 2

Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. Gently press balls in the center to flatten. Chill until set, about 10 minutes.

　　

Step 3

Meanwhile, heat oil and remaining 1/4 chips in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until melted and smooth.

　　

Step 4

Drizzle cooled cookies with melted chocolate, top with remaining 1 Tbsp. pistachios, and chill until set, about 5 minutes.

　　

Do Ahead

Step 5

Cookies can be made 5 days ahead. Store in an airtight container and chill.