Salted Pistachio Chocolate Chunk Oatmeal Cookies
These Salted Pistachio Chocolate Chunk Cookies are bakery-style cookies made with hearty oats, rich chocolate, and roasted, salted pistachios. The brown butter cookie dough base adds a deep, nutty flavor that complements the pistachios so well. No chill time required!
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!
Notes
Pistachios: Roasted, salted pistachios work best for this recipe. They add the most flavour and pair super well with the brown butter! Unsalted also work great, but add 1/4 tsp extra salt.
Chocolate: I used a chopped up 70% dark chocolate bar. I prefer using a chocolate bar in these cookies as it gives them extra gooey pockets of chocolate, but chocolate chips work great as well.
Oats: Make sure to use rolled oats or large flake oats. Quick oats are to small and the cookies won't bake the same!