Chocolate Chip Pistachio Oatmeal Cookies

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Introducing Chocolate Chip Pistachio Oatmeal Cookies! These delightful treats are filled with brown butter, packed with chocolate chunks, and topped with crunchy pistachios, offering a perfect balance of sweetness and nuttiness.

Why You’ll Love This Recipe:

  • Chocolate Chip Pistachio Oatmeal Cookies are crafted from simple pantry staples.
  • From start to finish, these cookies can be whipped up in just about 20-30 minutes.
  • The addition of brown butter infuses a delightful nutty flavor and aroma into the cookies.
  • Enjoy a combination of both chocolate chips and chocolate chunks in every bite.
  • Crunchy pistachios add a delightful texture and flavor to these cookies.

Tips And Tricks:

  • Brown butter adds an extra layer of flavor to these cookies, although it’s optional, it’s highly recommended.
  • Allow the brown butter to cool for 10 minutes before adding the remaining ingredients to prevent the eggs from scrambling.
  • For the perfect texture, use a mix of chocolate chips and chocolate chunks.
  • Using a cookie scoop ensures uniform cookies.

Frequently Asked Questions:

  • Can I use softened butter instead of brown butter? Yes, softened butter can be used as an alternative, but brown butter enhances the flavor.
  • Is it possible to make these cookies without eggs? Yes, you can replace the eggs with almond butter or cashew butter for binding.
  • Can these cookies be made gluten-free? Absolutely! Just ensure to use certified gluten-free oats and swap all-purpose flour with a 1:1 gluten-free flour substitute.

Chocolate Chip Pistachio Oatmeal Cookies

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Servings 18 cookies


  • 1/2 cup unsalted butter browned
  • 1/2 cup coconut sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup rolled oats
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup chocolate chips
  • 1/2 cup pistachios


  • Preheat oven to 350°F and line a baking sheet with parchment paper.
  • Begin by browning the butter in a medium saucepan over medium heat. Let the butter melt and continue cooking until it turns brown, being careful not to burn it. Once browned, remove from heat, transfer to a large bowl, and let it cool for 10 minutes.
  • Add coconut sugar, eggs, and vanilla extract to the cooled brown butter. Whisk until well combined.
  • Stir in all-purpose flour, rolled oats, baking soda, baking powder, and salt until a dough forms.
  • Fold in chocolate chips and pistachios, then use a cookie scoop to portion out the dough onto the prepared baking sheet.
  • Top each cookie with additional chocolate chips and pistachios, then bake for 10-12 minutes or until golden brown.
  • Allow the cookies to cool before transferring and enjoying!


  • Brown butter adds richness to the cookies but is optional.
  • Ensure the brown butter cools for 10 minutes to avoid scrambling the eggs.
  • Mixing chocolate chips and chunks provides a variety of chocolate in each bite.
  • Use a cookie scoop for evenly sized cookies.

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