Honest Fare

Pretty Provisions and Notes from the Kitchen

Pistachio Oat & White Chocolate Chip Cookies

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Pistachio Oat & White Chocolate Chip Cookies, Honest Fare by Gabrielle Arnold

Oh the pistachio—salty, sweet and rich with color. Such a motley of goodness in one pretty nut! All I know is that I can’t resist these luminous green guys. Especially when it comes to pistachio ice cream. And especially, especially when it comes to these pistachio cookies.

bite

The buttery sweetness of the occasional white chocolate chip goes so nicely with the salty pistachios. These cookies have great texture, and they’ll go quick, trust me…

Thanks, Katie (once again).

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Recipe

Coop/prep time: 1 hour Makes 3 dozen

You need:

  • 1/2 cup unsalted room temp. butter
  • 1/2 cup of sugar
  • 1/2 cup of dark brown sugar
  • 1 egg
  • 1 tablespoon of milk
  • 1 teaspoon of vanilla extract
  • 1 1/4 cups of flour
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1/2 cup of rolled oats
  • 1 1/4 cups chopped pistachios(raw, unsalted)
  • 1 1/4 cups of white chocolate chips

Directions

  1. Preheat the oven to 350 F. Cream the butter and sugars together on high speed for three minutes.
  2. Add the eggs, milk, and vanilla and beat for 3 minutes, being sure to scrape down the sides of the bowl to ensure even mixing.
  3. In a separate bowl combine the flour, baking soda, baking powder, salt, and rolled oats. Add the dry ingredients to the butter mixture slowly, being sure to scrape down the sides and bottom of the bowl once or twice to ensure even mixing.
  4. Fold in the pistachios and white chocolate chips. Drop heaping teaspoonfuls onto parchment lined (or greased) cookie sheets, add an extra pistachio or two on top of each bit of dough for decoration if desired.
  5. Bake for 8-10 minutes or until golden brown. Allow to set up on the cookie sheets before moving to a baking rack to cool completely.

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21 Comments

  1. Kyla
    Posted March 13, 2010 at 7:45 PM | Permalink

    Oh snap… these are going to be dangerous, I can tell. ^_^ I love white chocolate morsels, but not the macademia nuts that always come with them in cookie form. I love pistachios, but never know what to do with them. This is a match made in heaven. Can’t wait to start baking. Thanks for the recipe!

  2. Posted March 19, 2010 at 7:44 PM | Permalink

    These cookies are amazing! I am making a batch right now because a friend told me that they were the only thing she wanted for her birthday :)

  3. Brandi-Lee
    Posted March 29, 2010 at 5:26 PM | Permalink

    Just made these and they are SO GOOOOOOOOD!

  4. gabi
    Posted March 29, 2010 at 5:29 PM | Permalink

    Excellent! Glad we got the baking powder thing figured out ;)

  5. Posted November 29, 2010 at 2:29 PM | Permalink

    All I can say is, wow. If I feel this strongly about everything I see during Cookie Week, my thighs are in BIG trouble! ;-) DEFINITELY making them – thanks!

  6. Kimberleigh
    Posted December 2, 2010 at 1:22 PM | Permalink

    These look amazing!
    Is it important to use raw UN-salted pistashio’s?
    I would think the sweet n salty would make a nice mix.

  7. gabi
    Posted December 2, 2010 at 2:00 PM | Permalink

    Naw I wouldn’t think it’s crucial, but sometimes salted ones are super salted so that’s why.
    ps. They are amazing :)

  8. Posted December 2, 2010 at 4:52 PM | Permalink

    These look amazing. WOW. This is dumb question but can instant oats (Quaker) be used? Are those rolled oats?

  9. gabi
    Posted December 2, 2010 at 4:59 PM | Permalink

    Not a stupid question at all. I use rolled. Instant may work, but I’d worry that they may not hold up as well or give the correct texture.

  10. Paula Clark
    Posted December 2, 2010 at 5:01 PM | Permalink

    I have to try these. Every Christmas I made biscotti using white chocolate, dried cranberries and pistachios. They are so good but a little more time consuming. These cookies might satisfy everyone.

  11. Posted December 2, 2010 at 7:23 PM | Permalink

    Are the chips that are called for real “white chocolate” or are they the white vanilla coating chips found in most grocery stores?
    They sound amazing!!!!

  12. Posted December 3, 2010 at 10:01 AM | Permalink

    Oh what wonderful cookies u have !!
    They look to be the type which if i bake longer, will give me a nice crisp and crunch , am i rite?
    A very wonderful blog and am thrilled to find u thru PW where ur cookie is featured among some wonderful cookies:-)
    happy hols!

  13. gabi
    Posted December 3, 2010 at 10:21 AM | Permalink

    Sure, I think baking longer would do no harm and crunch them up. Glad you found HF too!

  14. gabi
    Posted December 3, 2010 at 10:38 AM | Permalink

    Jean – I used ghiradelli white choco chips. They are the real thing (I believe). You should be able to find them easy enough :)

  15. Posted December 3, 2010 at 12:14 PM | Permalink

    These look amazing! I’m planning to include these on this year’s cookie box. Does anyone know many cookies the recipe makes?

  16. Angie
    Posted December 4, 2010 at 9:14 AM | Permalink

    Just echoing the last question – how many cookies does this recipe make? I’m doing a cookie exchange & I need to make 8 dozen. Thanks!

  17. gabi
    Posted December 4, 2010 at 1:33 PM | Permalink

    The recipe makes 3 dozen :)
    Had to do a little digging… thanks for your patience and enjoy them – so good!

  18. Karen A.
    Posted December 6, 2010 at 10:42 AM | Permalink

    I made these last night and they are to die for!!! Thanks for the recipe. At Trader Joe’s they have the pistachios in bags already shelled, toasted and chopped.

  19. Angie
    Posted December 12, 2010 at 6:33 PM | Permalink

    Just an FYI – I made these today & decided to throw in some dried cranberries to make them more “Christmas-y”. They are AWESOME! I’m supposed to be taking them to a cookie exchange tomorrow night, but I’m not sure they are going to make it that long – my husband & son keep sneaking them!!!

  20. Sarah
    Posted February 6, 2011 at 3:17 PM | Permalink

    This recipe has been haunting my thoughts for a few months now. I think I’m finally going to get the chance to make them this week, but I was wondering if you can freeze the dough? Or should I just freeze the baked cookies..? (I don’t think I’ll be able to give away 36 cookies!)

  21. Posted April 23, 2012 at 1:46 PM | Permalink

    I made these cookies today, and they are absolutely amazing. They’re our new ‘family’ cookie. We’ve kicked the oatmeal chocolate chip recipe to the curb. Thank you SO much for sharing! You’ve shaped my future children’s happy time :)

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