A few days ago, one of my friends from work had a couple of bags of flavored pistachios in his cube and offered me some, one in particular caught my eye… garlic and green chile, I had never had a “flavored” pistachio, and I was amazed at how good they tasted.

Later on that day he said he would be placing another order and asked around if anyone else wanted to order so we could share the shipping cost.

Needless to say I partook in the ordering… I ordered two bags, a bag of the salted & roasted shelled pistachios as well as the garlic and green chile. This is the site we ordered them from Heart of the Desert.

Which brings me to todays cookie.

Armed with a 1 lb bag of shelled pistachios, I searched through my pantry trying to find the perfect partner in crime for my little green friends; I saw an unopened bag of white chocolate chips, the rest is cookie history.

Have you had a chewy oatmeal cookie bursting with white chocolate chips and pistachios? Oh so good…

Oatmeal White Chocolate-Pistachio Cookies
adapted from Baking Illustrated

1 1/3 cups unbleached all-purpose flour
1/4 cup ground pistachios
1/2 teaspoon baking powder
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened but still cool
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
3 cups old-fashioned rolled oats
1 1/2 cups white chocolate chips
1 cup chopped pistachios

Adjust oven racks to the upper and lower middle positions, preheat oven to 350 degrees F.

Line 2 large baking sheets with parchment paper or silpat.

In a bowl whisk, flour, ground pistachios, baking soda, and salt.

In a stand mixer beat butter, sugars and honey until thoroughly blended. Beat in the eggs one at a time just until combined.

Stir in the dry ingredients into the butter-sugar mixture with a wooden spoon. Stir in white chocolate chips, and chopped pistachios.

Scoop out 2 tablespoons of dough, roll into a ball, place them on the preapared baking sheets spaced 2 inches apart.

Bake until the cookies edges turn golden brown, 22 to 25 minutes.

Cool the cookies on the sheets for 2 minutes, then transfer with a spatula to a wire rack. Let them cool for at least 30 minutes.

Bookmark and Share