Pistachio farmer's cookies
Jane and Harry Dewey have grown pistachios in Yolo County since the mid-1960s. These cookies are family favorites.
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1 1/4 cups unsalted butter, room temperature
1 cup sugar
1 cup packed dark brown sugar
2 tbsp. milk
2 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 cup rolled oats
1 1/2 cups coarsely chopped, natural pistachios, divided use
1 (10-oz.) package white chocolate chips
Preheat oven to 350 degrees. Cream butter and sugars together. Beat in eggs, milk and vanilla. Combine flour, baking soda, baking powder and salt. Process oats in a blender or food processor until finely chopped. Gradually add the flour mixture and chopped oats to the butter mixture, mixing well. Stir in 1 cup pistachios and the white chocolate chips.
Drop the mixture by rounded tablespoons onto greased baking sheets, leaving 2 inches between each cookie. Sprinkle remaining pistachios over cookies and gently press them into place. Bake 8 to 10 minutes or until golden brown. Allow cookies to cool slightly before removing them from the baking sheets. Place on a rack to continue cooling.
Makes 3 dozen