white chocolate pistachio cookies!

This is my new favorite recipe for cookies. HANDS DOWN. I found it on this delightful blog: Honest Fare. Check it out! They have some great recipes! The saltiness of the pistachios and the sweetness of the white chocolate go so well together. And the rolled oats make the cookies a bit chewy but still a tad crunchy on the outside. Mmmmm!

Cook/prep time: 1 hour, makes about 36 cookies 1/2 cup unsalted room temp. butter 1/2 cup of sugar 1/2 cup of dark brown sugar 1 egg 1 tbsp of milk 1 tsp of vanilla extract 1 1/4 cups of flour 1/2 tsp of baking soda 1/2 tsp of baking powder 1/2 tsp of salt 1/2 cup of rolled oats 1 1/4 cups chopped pistachios (raw, unsalted) ** 1 1/4 cups of white chocolate chips

1. Preheat the oven to 350 F. Cream the butter and sugars together.
2. Mix in the eggs, milk, and vanilla and beat being sure to scrape down the sides of the bowl.
3. 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.
4. Fold in the pistachios and white chocolate chips. Drop heaping teaspoonfuls onto parchment lined (or greased) cookie sheets, add an extra pistachio or two on top of each bit of dough for decoration if desired.
5. Bake for 8-10 minutes or until golden brown. Allow to set up on the cookie sheets before moving to a baking rack to cool completely.

** But if you can totally use salted pistachios. Just eliminate the 1/2 tsp of salt from the mixture. The cookies still come out tasty!