Wednesday, March 2, 2016

Pistachio Oatmeal Espresso Cookies

What to do when a wonderful neighbor gives you 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 which were in a feature in the 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 you taste.

Pistachio Oatmeal Espresso Cookies


  • 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


  • Preheat the oven to 350 degrees F.
  • Line two baking sheets with parchment paper. 
  • In a separate bowl, whisk together the flour, oatmeal, baking powder and salt.
  • Set aside.
  • Cream together the butter and the white and brown sugars.
  • Add the eggs one at a time, making sure the first is thoroughly combined before adding the next.
  • Add the vanilla extract and the espresso powder.
  • Fold in the chocolate chips and the chopped pistachio nuts. 
  • Use a spoon or cookie scoop to form the cookies  and place on the baking sheets.
  • Bake for 10-12 minutes.
  • Remove from oven, transfer to a wire rack and let cool completely. 

More of my Oatmeal Cookie Recipes:

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