Chocolate Chunk Pistachio Oatmeal Cookies

Ingredients

• ¾ cups All-purpose Flour
• ½ teaspoons Baking Soda
• ½ teaspoons Table Salt
• ½ cups Unsalted Butter, Softened At Room Temperature
• ½ cups Firmly Packed Light Brown Sugar
• ½ cups Granulated Sugar
• 1 whole Egg Yolk, At Room Temperature
• ½ teaspoons Vanilla Extract
• ¾ cups Old Fashioned Rolled Oats
• ½ cups Roughly Chopped Dark Chocolate
• ½ cups Salted Shelled Pistachios, Lightly Chopped

Preparation Instructions

In a medium bowl. whisk together flour, baking soda and salt; set aside.

In the bowl of an electric mixer, beat butter and sugars on high speed until light and fluffy. Add egg yolk and vanilla and mix on medium speed until combined; scrape sides of the bowl with a spatula as needed. Reduce speed to low and slowly add flour mixture; add the rolled oats and mix on low just until combined.

Stir in chocolate and pistachios just until combined.

Refrigerate dough for one hour before baking.

Preheat oven to 350ºF and line baking sheets with parchment paper. When oven is hot, scoop cookie dough using a medium cookie dough scoop or tablespoon (about 2 tablespoons each) onto baking sheets, leaving at least 1 1/2 inches between each scoop.

Bake cookies in oven for 9-11 minutes or until they appear firm around the edges and on the tops; do not overbake.

Adapted from the Napa Old World Inn.