|Unsalted butter, room temp.||1||2.75||Cream together.|
|Dark brown sugar, packed||14|
|Eggs||6.5||Add and Mix.|
|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.|
|Pistachios, coarsely chopped||13.75||Add 9 ozs. of pistachios and the chocolate|
|White chocolate chunks*||1||4||to cookie dough. Mix until incorporated.|
|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..