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| Ingredients | Lbs. | Ozs. | Method |
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| Unsalted butter, room temp. | 1 | 2.75 | Cream together. |
| Granulated sugar | 14 | ||
| Dark brown sugar, packed | 14 | ||
| Eggs | 6.5 | Add and Mix. | |
| Milk | 2 | ||
| Vanilla extract | 2 | ||
| Rolled oats | 6.5 | Process in blender, leaving some texture. | |
| Cake flour | 1 | 5.25 | Combine. Add along with oats to butter |
| Baking soda | 0.33 | mixture. Mix well. | |
| Baking Powder | 0.25 | ||
| Salt | 0.33 | ||
| .. | |||
| Pistachios, coarsely chopped | 13.75 | Add 9 ozs. of pistachios and the chocolate | |
| White chocolate chunks* | 1 | 4 | to cookie dough. Mix until incorporated. |
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| Total appr. wt. | 7 | 8 | |
Instructions: Drop dough onto greased baking sheets, allowing for spread. Press remaining pistachios on top of the cookies. Bake at 350°F for 8 to 10 minutes or until golden brown.
*You may substitute 1 lb. 4 ozs. of small white chocolate or semi-sweet chips for white chocolate chunks.
Yields about 96 cookies..
