I shocked myself with these Pistachio White Chocolate Cookies. On a gorgeous late-August day, surrounded by good friends at a barbecue, these cookies went before my eyes. These treats have texture from the oatmeal, but also a tantalizing sweet-salty combination, which makes it hard to eat just one. In fear of sounding like I always say “these are the best…,” I want to make it loud and clear that I just found the holy grail of cookies.
Pistachio White Chocolate Chip Cookies
Adapted from Honest Fare
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup dark brown sugar
1 tsp milk
1 tsp vanilla
1 1/4 cups flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup of rolled oats
1 1/4 cups pistachios, chopped (dry roasted, salted)
1 1/4 cups of white chocolate chips
Preheat oven to 350 degrees. Cream butter and sugars together. Add eggs, milk, vanilla and mix until combined.
In a separate bowl, mix flour, soda, powder, salt and rolled oats. Add this dry mixture to the wet mixture slowly.
Fold in pistachios and white chocolate chips. Drop teaspoonfuls of dough on parchment paper-lined cookie trays. Bake for 8-10 minutes, until golden brown.