Chocolate Chunk Pistachio Oatmeal Cookies
Recipe type: Dessert
Makes: 2 dozen cookies
Chewy oatmeal cookies with big chunks of chocolate and crunchy salty pistachios.
  • ¾ cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • ½ cup (1 stick) unsalted butter, softened at room temperature
  • ½ cup firmly packed light brown sugar
  • ½ cup granulated sugar
  • 1 egg yolk at room temperature
  • ½ teaspoon vanilla extract
  • ¾ cup old-fashioned rolled oats
  • ½ cup roughly chopped dark chocolate
  • ½ cup salted shelled pistachios, lightly chopped
  1. In a medium bowl. whisk together flour, baking soda and salt; set aside
  2. In the bowl of an electric mixer, beat butter and sugars on high speed until light and fluffy
  3. Add egg yolk and vanilla and mix on medium speed until combined; scrape sides of the bowl with a spatula as needed
  4. Reduce speed to low and slowly add flour mixture; add the rolled oats and mix on low just until combined
  5. Stir in chocolate and pistachios just until combined
  6. Refrigerate dough for one hour before baking
  7. Pre-heat oven to 350 degrees and line baking sheets with parchment paper
  8. When oven is hot, scoop cookie dough using a medium cookie dough scoop or tablespoon (about 2 tablespoons each) onto baking sheets leaving at least 1½ inches between each scoop
  9. Bake cookies in oven for 9-11 minutes or until they appear firm around the edges and on the tops; do not overbake
Adapted from the Napa Old World Inn
Recipe by Keep It Sweet Desserts at