Ingredients
Scale
- 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.