Oatmeal Pistachio Cookies
Serves: 2
Cecile Bahringer
1 January 1970
Based on User reviews:
54
Spice
57
Sweetness
44
Sourness
35
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Oat Flour1 tsp
Psyllium (husks)1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 cup
White Sugar1 cup
Brown Sugar2 large
Egg (at room temperature)1 tsp
Vanilla Extract1.25 cup
Shelled Pistachios1 cup
Dried CherryDirections:
1
Combining the dry ingredients: Whisk together the flour mix, oat flour, psyllium, baking powder, baking soda, and salt
2
Set aside
3
Creaming the butter and sugar: Put the butter into the bowl of a stand mixer
4
Whirl it at medium speed until the butter is spread out in the bowl
5
Add the white and brown sugar
6
When the sugars are fully combined with the butter and make a creamy butter substance, stop the stand mixer
7
Finishing the dough: With the stand mixer running, add the eggs, one at a time
8
Pour in the vanilla extract
9
Pour about 1/4 of the dry mixture into the dough, with the stand mixer running
10
When the flour has fully disappeared into the batter, add more
11
Continue this until all the dry ingredients are mixed into the wet ingredients
12
Add the oats, pistachios, and dried cherries to the bowl
13
When they are fully incorporated into the dough, turn off the stand mixer
14
Scrape the dough into a large bowl and cover with plastic wrap
15
Refrigerate for at least 2 hours before baking
16
(It's best to let the dough refrigerate overnight
17
) Baking the cookies: Heat the oven to 375 degrees F
18
Lay a piece of parchment paper down on a baking sheet
19
Using a small ice cream scoop, scoop out a ball of dough
20
(If you do not have an ice cream scoop, make a ball of dough about the size of a ping-pong ball
21
) Put six balls of dough, evenly spaced, onto the prepared baking sheet
22
Slide the baking sheet into the oven
23
Bake until the cookies are crisp at the edges but still a bit soft in the center, 12 to 15 minutes
24
Take the cookies out while they are still soft to the touch
25
Let them cool on the baking sheet for at least 20 minutes before moving them carefully to a cooling rack
26
Repeat with the remaining cookie dough
27
Or, you can wrap the dough in plastic and store it in the refrigerator
28
You can make a batch of warm cookies when you want
29
Variations: If you cannot eat dairy, you can make this with "buttery" sticks made for vegans
30
If you cannot eat nuts, don't use the pistachios! Suggestions: If you bake by weight, you can substitute any of the last ingredients, depending on your food preferences
31
We like chocolate chips, raisins, walnuts, or dried cranberries in these cookies too
32
Per serving (1 cookie): Calories: 186; Total Fat: 10 grams; Saturated Fat: 4 grams; Protein: 4 grams; Total carbohydrates: 22 grams; Sugar: 12 grams; Fiber: 2 grams; Cholesterol: 24 milligrams; Sodium: 119 milligrams