What to do when a wonderful neighbor gives you a five-pound bag of high-quality pistachio nuts for Christmas? Specifically, Bazzini’s natural super colossal variety.
Pistachios are my favorite nut. I could eat them all day long. Five pounds is plenty to do that for a long while. It took until now for me to get inspired or motivated or whatever to start baking with them.
I saw a recipe a while back in a German cooking magazine for pistachio espresso cookies in a feature in a magazine on American-style baking. I tweaked the recipe slightly and was very happy with the result.
These cookies use both milk chocolate and semi-sweet chocolate chips but if your preference leans on one side or the other, feel free to improvise according to your taste.
Pistachio Oatmeal Espresso Cookies
Ingredients
- 1+1/2 cups all-purpose flour
- 1 cup quick oats
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks 1 cup unsalted butter
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon espresso powder
- 3/4 cup milk chocolate chips
- 1/2 cup semisweet chocolate chips
- 1/2 cup chopped raw pistachio nuts
Instructions
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Preheat the oven to 350 degrees F.
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Line two baking sheets with parchment paper.
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In a separate bowl, whisk together the flour, oatmeal, baking powder and salt.
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Set aside.
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Cream together the butter and the white and brown sugars.
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Add the eggs one at a time, making sure the first is thoroughly combined before adding the next.
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Add the vanilla extract and the espresso powder.
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Fold in the chocolate chips and the chopped pistachio nuts.
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Use a spoon or cookie scoop to form the cookies and place on the baking sheets.
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Bake for 10-12 minutes.
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Remove from oven, transfer to a wire rack and let cool completely.
