Pistachio Orange Oatmeal Cookies

Preheat oven to 425ºF.

Melt the butter in a saucepan, set aside. In a food processor, pulse the pistachios and raw oats into tiny pieces. In a bowl, combine all ingredients: butter, sugar, oat/pistachio mix, flour, baking powder, orange juice, orange zest, corn syrup and salt, mixing until all ingredients are incorporated.

Using a measuring teaspoon, scoop a spoonful onto a baking sheet, being sure to space several inches apart. Bake for 6-8 minutes (each oven varies, so keep an eye on them, they bake fast), or until the cookies begin to brown around the edges. Let them cool on a baking sheet.

Serve with a glass of milk, ice cream or a nice cup of Greek coffee, the way I ate them.