I think these turned out better than the blondies, for a pistachio/white chocolate combination anyway. Very sweet and addictive! I made about 1/4 of the recipe since this makes a lot of cookies. I really didn't want 4 dozen cookies lying around the house!
INGREDIENTS
1 1/4 cups unsalted butter, at room temperature
1 cup granulated sugar
1 cup dark brown sugar, packed
2 large eggs
2 tablespoons milk
2 tablespoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon each baking soda, baking powder and salt
1 cup rolled oats
1 1/2 cups natural California pistachios, coarsely chopped - divided use
1 (10-ounce) package white chocolate chunk-sized chips* (I used white chips.)
DIRECTIONS
1. Preheat oven to 350°F (175°C).
2. Cream butter and sugars together.
3. Beat in eggs, milk and vanilla.
4. Combine flour, baking soda, baking powder and salt.
5. Process oats in blender or food processor, leaving some texture. (I did not process the oats since I was being lazy.)
6. Gradually add flour mixture and chopped oats to butter mixture, mixing well. Stir in 1 cup pistachios and white chocolate chips.
7. Drop mixture by heaping teaspoons onto greased baking sheets, allowing for spreading. Press remaining pistachios on top of cookie dough.
8. Bake 8 to 10 minutes or until golden brown. Let cool slightly on sheet to set up.
Makes 3 to 4 dozen.
* A 12-ounce package of small white chocolate or semi-sweet chips may be substituted for white chocolate chunks.
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