Friday, February 25, 2011

Pistachio White Chocolate Chip Cookies

I am always looking for a fun new cookie recipe. Our oldest daughter loves white chocolate and since I love milk chocolate and dark chocolate - I hardly ever cook with white chocolate. A little selfish don't you think! :) I found this recipe at Simply Recipes. We all loved these cookies. Be sure to visit Simply Recipes. I loved the reviews at the end of the recipe. I did use unsalted butter but I used roasted, salted pistachio kernels and the cookie was so yummy - not too salty. I also liked how someone suggested to use 2/3 cup of each sugar and was still pleased with the results. I didn't try this but may have to next time - I guess I could always use a little sugar in my diet! You will have to try these for something different!



Pistachio White Chocolate Chip Cookies Recipe

Ingredients

  • 1 cup of unsalted butter, room temperature
  • 1 cup of sugar
  • 1 cup of dark brown sugar, packed
  • 2 eggs
  • 2 tablespoons of milk
  • 2 teaspoons of vanilla extract
  • 2 1/2 cups of flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of kosher salt (regular salt will suffice)
  • 1 cup of rolled oats
  • 1 1/2 cups of coarsely chopped pistachios, raw and unsalted (I used salted)
  • 1 1/2 cups of white chocolate chips

Method

1 Preheat the oven to 350 F. Cream the butter and sugars together on high speed for three minutes.

2 Add the eggs, milk, and vanilla and beat for 3 minutes, being sure to scrape down the sides of the bowl to ensure even mixing.

3 In a separate bowl combine the flour, baking soda, baking powder, salt, and rolled oats. Add the dry ingredients to the butter mixture slowly, being sure to scrape down the sides and bottom of the bowl once or twice to ensure even mixing.

4 Fold in the pistachios and white chocolate chips. Drop heaping teaspoonfuls onto parchment lined cookie sheets, add an extra pistachio or two on top of each bit of dough for decoration if desired.

5 Bake for 8-10 minutes or until golden brown. Allow to set up on the cookie sheets before moving to a baking rack to cool completely.

Makes 6 dozen.

* I entered these ingredients into the Recipe Builder at www.weightwatchers.com and found these to be 3 points plus each - if you make 6 dozen.



4 comments:

The Cooking Photographer said...

Oooo I bet these are good!

Lisa said...

I would have used salted pistachios too. Sounds like it would make for a delicious salty sweet combo cookie. I hope you'll come by and link them up to Sweets for a Saturday #6 (it'll stay open till tomorrow night). http://sweet-as-sugar-cookies.blogspot.com/2011/02/sweets-for-saturday-6.html

Lisa said...

Thanks for linking this up to Sweets for a Saturday.

cindy said...

Wow, what a great coombination of flavors. Another must try!