Name: Pistachio White Chocolate Chip Cookies
Prep time: 20 min
Cook time: 20 min
Yield: 72
Ingredients: 1 cup of unsalted butter, at room temperature -; 1 cup of sugar -; 1 cup of dark brown sugar, packed -; 2 large eggs -; 2 tablespoons of milk -; 2 teaspoons of vanilla extract -; 2 1/2 cups of flour -; 1 teaspoon of baking soda -; 1 teaspoon of baking powder -; 1 teaspoon of kosher salt (can sub table salt) -; 1 cup of rolled oats -; 1 1/2 cups of coarsely chopped pistachios, raw and unsalted -; 1 1/2 cups of white chocolate chips -

Ingredients for - Pistachio White Chocolate Chip Cookies

1. 1 cup of unsalted butter, at room temperature

2. 1 cup of sugar

3. 1 cup of dark brown sugar, packed

4. 2 large eggs

5. 2 tablespoons of milk

6. 2 teaspoons of vanilla extract

7. 2 1/2 cups of flour

8. 1 teaspoon of baking soda

9. 1 teaspoon of baking powder

10. 1 teaspoon of kosher salt (can sub table salt)

11. 1 cup of rolled oats

12. 1 1/2 cups of coarsely chopped pistachios, raw and unsalted

13. 1 1/2 cups of white chocolate chips

How to cook deliciously - Pistachio White Chocolate Chip Cookies

1 . Stage

Preheat the oven: Set the oven to 350°F.

2 . Stage

Combine the butter and sugars: Beat together the butter and sugars on high speed for 3 minutes.

3 . Stage

Add the eggs, milk, and vanilla: Add the eggs, milk and vanilla extract, and beat for 3 minutes, being sure to scrape down the sides of the bowl to ensure even mixing.

4 . Stage

Combine the dry ingredients, add to wet: In a separate bowl, combine the flour, baking soda, baking powder, salt, and rolled oats. Add the dry ingredients to the butter mixture slowly, being sure to scrape down the sides and bottom of the bowl once or twice to ensure even mixing.

5 . Stage

Add the nuts and chocolate: Fold in the pistachios and white chocolate chips.

6 . Stage

Form the cookies: Drop heaping teaspoonfuls onto parchment lined cookie sheets. Add an extra pistachio or two on top of each bit of dough for decoration if desired.

7 . Stage

Bake: Bake at 350°F for 8 to 10 minutes or until golden brown. Allow to set up on the cookie sheets before moving to a baking rack to cool completely.