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Pistachio White Chocolate Chunk Cookies recipe

Pistachio White Chocolate Chunk Cookies.

A hands down favorite, these cookies willkeep them coming back for more.

Recipe: Pistachio White ChocolateChunk Cookies

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*

  • Preheat oven to 350°F (175°C).
  • Cream butter and sugars together. Beatin eggs, milk and vanilla.
  • Combine flour, baking soda, baking powderand salt.
  • Process oats in blender or food processor,leaving some texture.
  • Gradually add flour mixture and choppedoats to butter mixture, mixing well. Stir in 1 cup pistachiosand white chocolate chips.
  • Drop mixture by heaping teaspoons ontogreased baking sheets, allowing for spreading. Press remainingpistachios on top of cookie dough.
  • 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 chocolateor semi-sweet chips may be substituted for white chocolate chunks.

    Recipe and photograph provided courtesyof the California Pistachio Board.

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