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I made the entire recipe to take to a gathering of 15 old college friends. Couldn’t find any raw, unsalted pistachios, so substituted roasted, salted ones and omitted the T of kosher salt. Only a cup of nut meats and a cup of Nestle’s white chocolate baking morsels, rather than 1 1/2 C of each. Some of the gang were tricked into thinking they had eaten macadamia nut cookies, but all–ALL–proclaimed that these cookies were “to die for,” and threatened dire consequences if I didn’t reveal the recipe.
So, that’s 30 thumbs up!
I made these cookies one day and they were gone within a couple hours! Everyone loves these cookies. They are amazing and everyone must make these once in their lifetime. I am wondering if I am able to turn these cookies into bars. Will i get the same texture? What size pan should I use, and should I make any adjustments to the recipe?
As these are drop cookies I can’t say that they can be adapted to bars. If you test them out that way, though, I would love to know about your results! ~Garrett
I made these today and at first I thought they were too sweet, but as I kept going back for more, I realized they were sweetly addictive. Curiosity question: what is the effect of the extra minutes of beating in this recipe? I followed your instructions, since I knew you had your reasons, but since most cookie recipes don’t require it, you’ve got me curious why this one does.
It just ensures a firmer cookie. ~Garrett
Phenomenal! Although I say this right after finishing a slightly warm one with some cold milk. All the elements of a classic cookie, but the white chocolate and pistachios give it just the right amount of surprise. Thank you! I’ll be giving these out for Christmas.
I made these last night. I, too, think they spread too much – next time I’ll chill the dough before baking the cookies. I used brown butter instead of plain butter, and it gave the cookies the loveliest caramely aroma in the world! It totally complimented the raw pistachios. the house smelt divine while these were baking!
I just made these with only one adjustment (I used a tad less sugar) and my boyfriend ate one and declared it the best cookie he has ever had. Crispy on the outside and a bit cakey on the inside and yummy goodness overall. He then proceeded to steal two more even though I’ve baked these for a gathering tomorrow. Thanks for the recipe, it’s obviously a winner!
Well, I changed up the recipe a bit, I used macadamia nuts instead as pistachio nuts have been pulled where I am, and the only rolled oats I had were lightly flavored with banana. I used1/4 of a cup less. And they turned out yummy! Chewy and melty.
Had some trouble converting the US quantities to grams, but the second try was perfect! Read my experiences in my journal.
Wow, these cookies are so delicious (and addicting)! Thanks for the recipe!
This cookie sounds too delicious to pass up, but since I’m diabetic, do you think it would affect the quality of the cookie to substitute a product such as Splenda for the white sugar (still including the cup of brown sugar, of course)? Thanks so much. I’m really looking forward to trying these.
Just made these this morning, and boy, are they “keepers”. I plan to make them at the holidays for a cookie exchange I go to.
I used a big ol’ white chocolate bar and chunked it up, and I absolutely loved these!! Thanks Garrett!
For those who weigh flour: I made these last night, using this site’s generally recommended ratio of 120 grams per cup of flour, and there was (in my opinion) way too much spread. This was so even though I had chilled the dough in the fridge beforehand (since I usually do that with my chocolate chip dough), which usually helps to counteract excessive spread. After the first batch, I realized the problem and tried to adjust by adding flour to the remaining dough at a 160 gram per cup ratio, and that seemed to help. Next time, I’ll use 160 grams per cup.
Also, I portioned the dough into 75 gram balls. So, I baked for 14-15 mins.
I made these last night (halved the recipe) and I LOVED the texture. I ran out of all-purpose flour and used about 40% white ww flour and it has no adverse affects. I found the pistachios a bit overwhelming, though. Clearly, this is a personal preference b/c when I brought them to work I was informed that they were a “little piece of heaven.”
A note about white chocolate–I don’t know much about it, but I guess it’s called “chocolate” because it uses cocoa butter? I grabbed what I thought were white chocolate chips by ghirardelli, thinking they would be the best quality. In fact, they are called “white baking chips,” probably b/c they don’t use enough cocoa butter to qualify for the designation of “white chocolate.” Anyway, I think that in the future I would do what you did and just chop up a white chocolate bar. From what I understand, they have to add preservatives or something to chips to make them that way…
I made the pistachio and white chocolate chip cookies last night! I am pretty well known for my traditional choco chip cookies, so this new recipe had to be a true home run – and it is!!!! Absolutely delicious is what they are. I always make cookies in two batches – one is made as the recipe calls for and the other recipe I make with less sugar for those who like a less sweet cookie snack. I also bake some for a bit less time which leaves the cookie soft when it cools. So I end up satisfying four groups of people with one cookie recipe.
Thank you Garrett for such wonderful cookies. This is my first attempt at baking chewy cookies and my family is more than pleased. I made only 1/2 of the above proportion.. wish I had baked more.
I think a heaped teaspoonful is quite large. It spread enormously… next time I’d try with a smaller spoon (I have a very basic oven with not so much space). Thanks Elise for sharing this with us…
Hi. I made these yesterday and they were more cake-like than chewy therefore slightly dry. They tasted very good though. What am I doing wrong?
Um… well, with little information I am not sure. Again I say this, baking can be persnickity. How old your baking soda and baking powder is, your elevation, your oven, how you are measuring your dry ingredients all have drastic impact on your final product. Still, if everything is in good condition, things should work out just fine. ~Garrett
I made these the other day and they are super yummy! We’re not too crazy about white chocolate so I substituted it with dark chocolate…still yummy! I made extra to give as gifts and my father won’t let them out of the house ;)
I made these yesterday for guests and they were a hit! Very delicious. Thanks for the recipe!
These sound great, but I do have one question regarding the oats; quick cooking or old fashioned? Does it matter?
Either one will work, the only difference between them is that old fashioned are processed less (more “husk”, larger uncut grains). The taste is the same. ~Garrett
Great recipe, I love the texture of the base cookie. I am not wild about the white chocolate chips from the grocery store – is there a special brand I should look for in either chips or bar that will get away from the processed taste my chips have?
BTW, my son gave these cookies a double thumbs up!
I just buy a small thing of white chocolate, usually Scharffen Berger, and chop it up. Whole Foods makes a great white chocolate chunk product, you can find it near the baking section. ~Garrett