Pistachio Chip Cookies Recipe

5 1 1
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Pistachio Chip Cookies Recipe

Read Reviews
5 1 1
Publisher Photo
Coming from a family of pistachio producers, I've collected hundreds of recipes featuring these crisp, delicious green nuts. This is one of our favorites.—Malinda Moore Davies, Fesno, California
MAKES:
54 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch
MAKES:
54 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch

Ingredients

  • 1-1/4 cups butter, softened
  • 2 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup old-fashioned oats
  • 1 package (12 ounces) white baking chips
  • 1-1/3 cups chopped pistachios, divided

Directions

In a bowl, cream butter and sugar. Add eggs, and vanilla; mix well. Combine flour, baking powder, baking soda and oats; gradually add to creamed mixture and mix well. Stir in chips and 1 cup pistachios.
Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Lightly press remaining pistachios into cookies.
Bake at 350° for 10-12 minutes or until lightly browned. Cool 2 minutes before removing to wire racks. Yield: about 9 dozen.
Originally published as Pistachio Chip Cookies in Taste of Home December/January 1996, p65

Nutritional Facts

2 each: 147 calories, 8g fat (4g saturated fat), 21mg cholesterol, 98mg sodium, 17g carbohydrate (8g sugars, 1g fiber), 2g protein.

  • 1-1/4 cups butter, softened
  • 2 cups packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup old-fashioned oats
  • 1 package (12 ounces) white baking chips
  • 1-1/3 cups chopped pistachios, divided
  1. In a bowl, cream butter and sugar. Add eggs, and vanilla; mix well. Combine flour, baking powder, baking soda and oats; gradually add to creamed mixture and mix well. Stir in chips and 1 cup pistachios.
  2. Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Lightly press remaining pistachios into cookies.
  3. Bake at 350° for 10-12 minutes or until lightly browned. Cool 2 minutes before removing to wire racks. Yield: about 9 dozen.
Originally published as Pistachio Chip Cookies in Taste of Home December/January 1996, p65

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delowenstein User ID: 3766053 9019
Reviewed Dec. 1, 2014

"I'd prepared these cookies and I found that the recipe made about 6 to 6-1/2 dozen cookies.

I used: semi-sweet chocolate chips since I had them on hand at the time instead of vanilla chips. I also added 1 tsp. salt to recipe and greased the baking sheets. delowenstein"

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