Woke up this morning with cookies on my mind. It was 6:00 am. Put the thought out of my mind until 8:00 am, then I just had to do something about it.
I remembered seeing a bag of pistachios somewhere in the kitchen yesterday......and by the magic of ingredients and electricity, these appeared!
Pistachio Oatmeal Cookies
Makes 16 cookies (recipe can be doubled)
1 cup of rolled oats
1/2 cup/60 grams flour
1/2 cup/114 grams butter
1/2 cup/100 grams white sugar
1/2 cup/55 grams pistachios, roughly chopped
1/4 cup/40 grams raisins, roughly chopped
1/2 teaspoon of vanilla extract
1/2 teaspoon of baking soda
Pinch of salt
Preheat your oven to 350 degrees F and have a large baking tray ready to. No need to grease as cookies have enough fat in them, so they are unlikely to stick.
In a medium bowl, combine the oats, flour, baking soda and salt. Set aside
In a large mixing bowl add the butter and mix on high speed for about a minute. Add the sugar all at once and continue mixing on high speed for about 2 minutes or until pale yellow in colour. Then mix in the egg and the vanilla. Mix until combined.
Fold the dry ingredients into the batter and mix gently until combined. This will take less than a minute.
Finally, add the pistachios and raisins and stir to combine.
With a spoon, scoop out small spoonfuls on your baking tray and bake for about 8 minutes. They should be slightly golden and soft to touch. Remove from oven and place the tray on a wire rack. Now what I like to do is use the back of a turner and gently flatten them out slightly. This will make the cookies moister and more dense. Remove from tray and place on wire rack to cook. Repeat process for what ever cookies you have left to bake.
Can be stored in an airtight container on the counter for about 5 days.
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