Oatmeal Chocolate Pistachio Cookies

Instructions for Roasting Pistachios

1. Roasting the pistachios is an optional step, but will add to the overall flavor of these cookies. Begin by pre-heating your oven to 350ºF and spreading your pistachios out in a single layer across a rimmed baking sheet.
2. Drizzle about a teaspoon or two of oil over the pistachios and sprinkle with sea salt. Give this a stir and roast for about 15 minutes, stirring halfway through, until aromatic and going lightly golden.
3. Remove from the oven and allow to cool to room temperature before you prepare your cookie dough.

Instructions for Cookie Dough

1. Add your butter and sugars to a large mixing bowl and beat until light and fluffy. This will take about 2 minutes using a stand mixer and paddle attachment or a little less time using handheld electric beaters.
2. Add the egg and vanilla, beating to combine.
3. Next sift your dry ingredients into the dough - these are the flour, baking soda, cinnamon and cardamom. Mix with a spatula just until combined and no patches of flour remain.
4. Add in the oats, pistachios and chocolate, mixing until well distributed.
5. Using a cookie scoop, pre-scoop your cookie dough balls and place these on a tray in the refrigerator to chill for a couple of hours.
6. Once your dough is well chilled, preheat the oven to 375ºF and place balls of dough well spaced (about 2" apart) on a parchment lined baking sheet. For a decorative finish, gently press the balls of dough to lightly flatten and add a couple of pistachios and chocolate chips on top.
7. Bake in the center of your pre-heated oven for about 12-15 minutes until starting to go golden at the edges. Remove from the oven and immediately sprinkle with a little flaked sea salt. Allow to cool on the cookie sheet for a few minutes before transferring to a wire wrack to finish cooling