Step 1

Preheat the oven to 325°F (165°C). Line 2 sheet pans with parchment paper.

Step 2

Combine flours, baking powder, baking soda, cinnamon, and salt in a medium bowl. Set aside.

Step 3

Roughly chop 1/2 cup of pistachios and set aside. Finely chop remaining 1/4 cup of pistachios and set aside.

Step 4

Melt butter in the microwave or on the stovetop, just until liquid.

Step 5

Using either a stand mixer or a handheld mixer, combine melted butter, granulated sugar, and brown sugar. Add vanilla, orange zest, egg, and egg yolk and mix to combine well.

Step 6

Add flour mixture to butter mixture, using a spatula to combine. Add oats, chocolate chips, coconut flakes, dried cherries, and roughly chopped pistachios and completely combine.

Step 7

Scoop dough into 1-tablespoon balls using a cookie scoop, a tablespoon, or your hands. Place dough balls on the prepared sheet pan, spacing them about 2 inches apart. Use the bottom of a glass to flatten cookies slightly. Sprinkle each cookie with finely chopped pistachios.

Step 8

Bake cookies for 8 to 10 minutes, until the edges are golden brown and the tops are just set, rotating the pans halfway through the baking time. Remove cookies from the oven and immediately transfer them to a wire rack to cool for 10 minutes. Repeat with any remaining dough.

Step 9

Baked cookies can be stored in an airtight container for up to 3 days.