These Salted Pistachio Chocolate Chunk Cookies are so delicious and packed with roasted and salted pistachios, dark chocolate, and hearty oats. They have a brown butter cookie dough base, which enhances the nutty flavours and pairs so well with the pistachios. No chill time required!
Happy first recipe of 2026! I'm starting off strong - these bakery-style cookies are already being added into my family baking cookie rotation for the year!
These chewy pistachio oatmeal cookies are incredible. I think the sweet-and-salty combination is what puts them over the top. I already love a classic oatmeal cookie, but loaded with roasted pistachios and rich dark chocolate? Count me in!
After making my Salted Pistachio Dark Chocolate Chip Cookies, I knew I had to make an oatmeal version soon. They continue to be trending on the blog year after year for good reason!
These cookies are soft, nutty, sweet, salty, and toffee-y thanks to the brown butter. They're basically the best cookie ever. Using brown butter really enhances the nuttiness from the roasted pistachios and brings them to a gourmet next level.
They come together in one bowl and require no chill time or electric mixer. They are so easy to put together it's dangerous! Let's get to baking!
Step by step instructions
Here is how to make and bake these Salted Pistachio Chocolate Chunk Oatmeal Cookies. You will need two trays lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1 - Brown the butter. Check the recipe card on detailed instructions. Allow to cool as the rest of the ingredients are prepped.
Step 2 - Combine dry ingredients. In a bowl, add flour, oats, baking soda, baking powder, cinnamon, and salt. Stir to combine and set aside.
Step 3 - Whisk in sugars, eggs, and vanilla. Whisk the cooled brown butter and sugars together. Then add in the eggs and vanilla. Whisk together until well combined.
Step 4 - Add dry ingredients. Combine together until a soft cookie dough forms.
Step 5 - Mix in add-ins. Add the chopped pistachios and dark chocolate. Mix a few times until well incorporated.
Step 6 - Scoop and bake. Scoop 6 cookies at a time, evenly spacing them apart from one another. Bake for 13-18 minutes or until the edges are baked and the middles are still slightly puffy.
Allow to cool, and enjoy!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale for the most accurate measurements. To convert this recipe, click the ‘metric’ button next to the ingredients title on the recipe card.
- Make sure the brown butter does not solidify after browning. It can be used warm, but not hot. I like to brown the butter first and prep the rest of my ingredients later as it cools.
- Using roasted, salted pistachios will help balance the sweetness from the sugar and chocolate.
FAQ
How do I store these cookies?
These cookies are best enjoyed day of or within 5 days! Keep them on your counter or in the refrigerator in an airtight container for up to 1 week.
Can I use a different type of chocolate?
I love using dark chocolate in this recipe as it compliments the pistachios really well. Semi-sweet or milk works as well!
Can I use chocolate chips?
Yes. I chopped up a chocolate bar for extra gooey bites.
Can I freeze these cookies?
Absolutely. Scoop the cookie dough balls and place into a freezer safe bag for up to 2 months.
Once ready to bake, place the frozen cookie dough balls on a baking sheet and bake at 350°F. They may bake a few minutes extra since they are baking from frozen.
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Salted Pistachio Chocolate Chunk Oatmeal Cookies
Ingredients
- 3/4 cups unsalted butter melted and browned
- 1 1/2 cups all purpose flour
- 2 cups rolled oats
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup dark brown sugar
- 1/2 cup white sugar
- 1 tsp cornstarch
- 2 large eggs room temperature
- 1 tbsp vanilla
- 1/2 cup roasted and salted pistachios
- 1 dark chocolate bar chopped, 100g
Instructions
- Preheat the oven to 350℉/180℃. Line two baking trays with parchment paper and set aside. Chop the pistachios and dark chocolate and set aside.
- In a medium-sized pot over medium-high heat, melt the butter. Allow it to melt, then continue stirring as it foams, sizzles, crackles, and begins to brown. The butter will go from melted to a deep brown color with specks of brown butter forming at the bottom of the pot. This process will take 3-5 minutes total, a nutty aroma will begin to fill the air too. Don't stop mixing or else it can burn. Once done, transfer into a heat-safe glass to cool. Allow to cool for 15 minutes before using.3/4 cups unsalted butter
- In a bowl, add the flour, oats, baking soda, baking powder, cornstarch, cinnamon, and salt. Stir to combine and set aside.1 1/2 cups all purpose flour, 2 cups rolled oats, 1 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp cinnamon, 1/4 tsp salt, 1 tsp cornstarch
- In another bowl, add the brown butter, brown sugar, and white sugar. Whisk to combine.1/2 cup dark brown sugar, 1/2 cup white sugar, 3/4 cups unsalted butter
- Add in the eggs and vanilla. Continue whisking until well combined.2 large eggs, 1 tbsp vanilla
- Add in the dry ingredients. With a spatula, gently fold just until no dry streaks appear.
- Mix in the chopped pistachios and dark chocolate.1 dark chocolate bar, 1/2 cup roasted and salted pistachios
- Scoop the cookies onto a cookie tray (I scooped 6 per tray and used a 2 tbsp cookie scooper), spacing them evenly apart from one another. Add extra pistachios and chocolate on top if desired.
- Bake for 13-18 minutes. The cookies are ready when the edges are a golden brown while the middle still remains slightly puffy. Allow to cool, transfer to a cooling rack, and enjoy!
Comments