Recipe for Chocolate Chip Oatmeal Pistachio Cookies
There are tons of cookie recipes on on the internet but this recipe for chocolate chip oatmeal cookies is so good, I just had to share it. These oatmeal cookies are chewy, with a little bit of crunch and a perfect blend of sweet and salty. Use whole, shelled pistachios and don’t skimp on the chocolate chips! The hint of orange from the expressed peel really finishes these pistachio oatmeal cookies off beautifully.
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Recipe for Pistachio Oatmeal Cookies
WHAT YOU NEED – Ingredients for Pistachio Oatmeal Chocolate Chip Cookies
- 1.5 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 sticks of unsalted butter (room temperature)
- 1 cup of dark brown sugar, firmly packed
- 3/4 cup of granulated sugar
- 2 eggs (room temperature)
- 2 teaspoons of pure vanilla extract
- 2 cups quick oats
- 1.5 cups of milk chocolate chips
- 5 ounces of shelled pistachios
- 1 teaspoon cinnamon
- 1/2 teaspoon ground allspice
OPTIONAL: One large orange
A NOTE ABOUT INGREDIENTS:
Feel free to use semi-sweet or dark chocolate chips if you prefer those. The pistachios can be omitted or you can use a different nut; however pistachios compliment the flavor and texture of these cookies incredibly well, so give them a try if you can.
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HOW TO MAKE OATMEAL PISTACHIO CHOCOLATE CHIP COOKIES
- Preheat oven to 350
- Mix flour, salt and baking soda in a small bowl. Set aside
- Using a stand mixer or hand mixer, whip butter for three minutes or until very fluffy. Add both sugars and blend for two minutes, until thoroughly combined.
- Add the eggs, vanilla, cinnamon and allspice. Beat on medium to work into dough. The dough should be thoroughly mixed at this point, scrape the sides of the bowl to ensure everything is included.
- Beat in the flour, salt and baking soda mix. Scrape down the sides of the bowl as needed.
- Use a spatula to make an opening in the dough and add the oats and chips to the opening. Mix the door on the lowest possible speed until the oats and chips are combined. The dough will be dense and sticky, so this may take a few minutes. Don’t try to speed through this part.
- Once the oats and chips are fully mixed in, add the nuts and beat dough gently to incorporate them.
- Chill the dough for 30-45 minutes.
- Line a baking sheet with parchment paper, then place the dough on the sheet in golf ball sized lumps.
- Bake for 13-15 minutes, until the cookies are set up on the outer edge but still almost gooey in the center. Let the cookies rest of their baking sheet for 2-5 minutes, then cool on a wire rack.
RECOMMENDED: Once cookies are cool, express an orange peel over them. The light citrus note perfectly compliments these cookies.
Customizing This Oatmeal Cookie Recipe
- For bigger, denser cookies, use three cups of oatmeal instead of two
- Use up to 2 cups of chips total
- Add a 1/4 cup of dried cranberries
Have you tried this recipe for oatmeal pistachio cookies? Let me know in the comments!
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