Chocolate chip cookies are a favorite in our house. I am always making them for my resident Cookie Monster (aka Chicken Legs). I had some pistachios in the house and decided to make some Pistachio Chocolate Chip Cookies. I used pistachio pudding in the dough. It made the cookies firm on the outside and soft on the inside – or as I like to say, perfect!
Pistachio Chocolate Chip Cookies
3 1/2 dozen cookies
- 2 1/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, room temp
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 package (3.9oz) instant pistachio pudding mix
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup quick-cooking oatmeal
- 2 cups semi-sweet chocolate chips
- 1 cup chopped pistachios
Preheat oven to 375 degrees.
Whisk flour, baking soda and salt together in a bowl. Set aside.
Cream the butter and both sugars with an electric mixer, scraping sides of bowl often. Mix in the dry pudding mix. Add the vanilla and eggs; beat until eggs are mixed in.
Add the flour mixture to the batter and stir until it is almost fully mixed in. Add oatmeal and continue stirring until flour disappears. Stir in chocolate chips and chopped pistachios.
Using a medium cookie scoop (2 Tbsp) drop dough onto parchment-lined cookie sheets.
Bake for 9-11 minutes or until edges are lightly brown. Transfer to cooling rack and cool completely.