Pistachio White Chocolate Chunk Cookies

Pistachio White Chocolate Chunk Cookies (Adapted from Calif. Pistachio Commision)

12 tablespoons unsalted butter, softened
8 tablespoons spectrum organic shortening
1 cup sugar
1 cup dark brown sugar, packed
2 eggs
2 tablespoons milk
2 tablespoons good quality vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup old-fashioned rolled oats
1 1/2 cups raw pistachios, coarsely chopped and divided
10 ounces white chocolate chunks

Preheat oven to 350 degrees

In a large mixing bowl, cream butter, shortening and sugars until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in milk and vanilla.

In a medium bowl, sift together flour, baking soda, baking powder and salt.

Place oats in food processor and pulse to chop them up a bit, leaving some texture.

Add flour mixture and chopped oats to butter mixture in 2 or 3 additions. Mix well. Fold in 1 cup pistachios and all of the white chocolate chunks. Cover and refrigerate at least 30 to 60 minutes.

Using a generous tablespoon cookie scoop measurement, drop mixture onto parchment lined baking sheets. I used large sheet and only put 9 cookies on because they do spread a bit. Lightly press remaining pistachios on top of cookie dough. Bake 8 to 10 minutes or until the edges are golden brown - the center may still look a bit underdone. Let cool for 3-5 minutes on the baking sheet before trying to move to a wire rack.

I got about 53 cookies