Wednesday, August 6, 2014

Pistachio & Dark Chocolate Oatmeal Cookies



I'm not a cookie discriminator.  My favorites are soft chocolate chip cookies & sugar cookies, but really, I don't think I've ever met a cookie I didn't like.  Or wouldn't at least take a few bites of.  My husband Andrew on the other hand, doesn't have half the sweet tooth I am blessed/cursed with.  But he does love oatmeal cookies.

I had been promising to make him a batch of oatmeal cookies for a while, when I thought up the idea for adding pistachios instead of pecans & swapping decadent dark chocolate for regular chips.  Both Andrew & I ate the results up like they were about to catch on fire!




These oatmeal gems were chewy & soft, a great combo in any cookie, but in my opinion, it's the perfect oatmeal cookie.  Warm, melty dark chocolate mixed with the distinct flavor of pistachios: yum.  What I love most about this cookie recipe though is how none of the ingredients overpower the others.  I purposely didn't load these up with chocolate, pistachios or even oatmeal, so they could all share the spotlight.  It worked like a charm.  These are so tasty & just the right amount of comfort food meets fun twist.


Dark Chocolate & Pistachio Oatmeal Cookies

Yields about 4 dozen

3/4c. butter, melted and slightly cooled
1 c. brown sugar, packed
1/2 c. white sugar
1 t. baking soda
1 t. salt
1 t. cinnamon
1 T. vanilla
2 eggs
2 c. flour, all purpose
2 c. old fashioned rolled oats
1/2 c. dark chocolate, chips or chopped
1/2 c. pistachios, roughly chopped

Preheat oven to 350 degrees.

Cream melted, cooled butter with both brown & white sugars.  Mix in baking soda, salt, cinnamon, vanilla and eggs.  Add flouring, mixing just until incorporated.  Fold in rolled oats, dark chocolate and pistachios.  Using a cookie scoop or two teaspoons, distributed dough onto greased cookie sheets. (Tip: I prefer using silicone mats or parchment paper for cookies.  It really does make a big difference & clean up is easy.)
   
Bake 8-10 minutes & remove from oven.  Allow them to set while still on pan 2 minutes, then transfer to cooling rack.

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