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
Ingredients
- 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
Instructions
- 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!
Notes
- 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.