When I am stressed, I like to cook. It makes me feel better. I like the precision of following a recipe. I can accomplish something in the kitchen, even if it feels like I can’t accomplish anything or succeed anywhere else in my life. In the days after losing Merlin, I was surprised and saddened by the fact that I didn’t want to cook. I actually didn’t want to be in our house at all. I couldn’t bear to be here when he wasn’t. I took the Misses out for dinner for many days so I wouldn’t have to be here. I also couldn’t concentrate on a recipe or feel the joy in cooking. It was troubling that the solace I normally find in the kitchen wouldn’t come to me…
One of the first things I made when I ventured back into the kitchen was this recipe. I knew I didn’t want complicated or fussy and I knew I had to be able to succeed. I needed it. Cookies, to me, are easy – pretty foolproof – and instant gratification. The Misses wanted to help make them, so even better.
I love white chocolate macadamia nut cookies and these are reminiscent of those, but not as rich. I am loving pistachios right now as my afternoon snack, so I was really ready to try this recipe out. I used a mixture of salted and unsalted pistachios because that’s what I had in the pantry. I also halved the recipe.
The cookies were great. And just what I needed.
Pistachio White Chocolate Chip Cookies
Yield: About 5 Dozen
2 1/2 cups flour
1/2 cup uncooked old-fashioned rolled oats
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 1/4 cups unsalted butter, room temperature
2 cups firmly packed light brown sugar
2 large eggs
2 tsp. vanilla extract
12 oz. white chocolate chips
1 1/3 cups shelled, chopped pistachios
1. Preheat oven to 350 degrees.
2. In a medium bowl, stir together the flour, oats, baking powder, baking soda and salt.
3. In the bowl of an electric mixer, cream butter with brown sugar until well combined. One at a time, add the eggs, stirring well after each addition. Stir in the vanilla.
4. Gradually add the flour-oat mixture to butter mixture, mix well.
5. Stir in chocolate chips and pistachios.
6. Drop batter by heaping tablespoons (each cookie should contain about 1 1/2 Tbsp. of dough) onto an ungreased cookie sheet, leaving about 2 inches between the cookies for spreading.
7. Bake for 8 to 10 minutes or until the cookies are light golden brown. (For chewy cookies, do not overbake.)
8. Remove cookie sheet from oven and cool on wire rack for 5 minutes. Using a metal spatula, transfer cookies to wire rack and cool completely.
9. Repeat until all dough is used. When completely cool, store in airtight container.