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.
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 dozenYou 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
- Preheat the oven to 350 F. Cream the butter and sugars together on high speed for three minutes.
- 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.
- 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.
- 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.
- 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.
21 Comments
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!
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 :)
Just made these and they are SO GOOOOOOOOD!
Excellent! Glad we got the baking powder thing figured out ;)
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!
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.
Naw I wouldn’t think it’s crucial, but sometimes salted ones are super salted so that’s why.
ps. They are amazing :)
These look amazing. WOW. This is dumb question but can instant oats (Quaker) be used? Are those rolled oats?
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.
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.
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!!!!
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!
Sure, I think baking longer would do no harm and crunch them up. Glad you found HF too!
Jean – I used ghiradelli white choco chips. They are the real thing (I believe). You should be able to find them easy enough :)
These look amazing! I’m planning to include these on this year’s cookie box. Does anyone know many cookies the recipe makes?
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!
The recipe makes 3 dozen :)
Had to do a little digging… thanks for your patience and enjoy them – so good!
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.
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!!!
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!)
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 :)