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Oatmeal Chocolate Pistachio Cookies
Easy, dreamy and unique - these are the best Pistachio Cookies! Soft and chewy chocolate oatmeal pistachio cookies, lightly spiced with cinnamon and cardamom for an aromatic and flavorful cookie treat that is sure to impress.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Servings: 24 cookies
Calories: 251 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup pistachios, shelled and unsalted plus a few extra for decorating if desired
- 2 teaspoon olive oil just a drizzle for the nuts
- 2 teaspoon flaked sea salt a bit for salting the nuts when roasting and some leftover for the tops of the freshly baked cookies
- 1¼ cup unsalted butter softened at room temperature + 2 tbsp
- ¾ cup light brown sugar muscovado or other soft brown sugar, firmly packed measurements
- ½ cup superfine granulated sugar or caster sugar
- 1 large egg best practice would have the egg at room temperature for incorporating into the dough
- 1 teaspoon vanilla bean paste or vanilla extract
- 1½ cups all purpose flour or plain flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 1½ cups rolled oats
- 1 cup dark chocolate chips or solid chocolate chopped into small chunks
Instructions
Instructions for Roasting Pistachios
- 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.
- 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.
- Remove from the oven and allow to cool to room temperature before you prepare your cookie dough.
Cup of Yum
Instructions for Cookie Dough
- 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.
- Add the egg and vanilla, beating to combine.
- 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.
- Add in the oats, pistachios and chocolate, mixing until well distributed.
- 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.
- 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.
- 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
Nutrition Information
Calories
251kcal
(13%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
32mg
(11%)
Sodium
254mg
(11%)
Potassium
141mg
(4%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Vitamin A
320IU
(6%)
Vitamin C
0.2mg
(0%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 251
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 32mg | 11% |
| Sodium | 254mg | 11% |
| Potassium | 141mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.