1/3cupdried fruit (cherries, cranberries, or blueberries)
Preheat oven to 350ºF and line a baking sheet with parchment paper.In a large bowl, combine peanut butter, eggs, brown sugar, coconut oil, and vanilla; stir well to combine.Add oats, baking soda, and salt, and stir well to combine. Fold in chocolate chips, pistachios, and dried fruit.
Use a medium cookie dough scoop to drop dough onto prepared baking sheet, spacing 2 inches apart. Roll into balls, and gently press down with the palm of your hand to slightly flatten each ball.Bake for 9 to 11 minutes, until the edges are just set. Let cool for 15 minutes on baking sheet before transferring to a cooling rack to let cool completely. Repeat with remaining dough.If desired, sprinkle cookies with flaky salt.
To Store: Keep cookies in an airtight storage container at room temperature for up to 3 days or in the refrigerator for up to 1 weekTo Freeze: Either double the recipe and freeze half, or bake only the cookies you think you’ll eat in the next few days, then freeze the remaining dough. Let thaw in the refrigerate overnight.