Time 32m Yield 60 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter, shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the all-purpose flour, whole wheat flour, oats, baking powder and baking soda; blend into the creamed mixture to form a dough. Fold in the white chocolate chips and pistachios. Drop dough by teaspoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Time 40m Yield 24 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Beat butter, brown sugar, and white sugar together in a large bowl using an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition; stir in vanilla extract. Mix flour, baking soda, and salt together in a separate bowl; gradually stir into the creamed butter mixture until dough is just mixed. Fold pistachios and white chocolate chips into the dough. Drop spoonfuls of dough onto the prepared baking sheet. Bake in the preheated oven until edges begin to crisp, 10 to 12 minutes. Cool cookies on the baking sheet for 2 to 3 minutes; transfer to a wire rack to cool completely.
Time 20m Yield 2 servings Number Of Ingredients 7 Steps:
For the pistachio white chocolate butter: Combine the pistachios, white chocolate chips, sugar, salt, almond extract and vanilla in a food processor and blend, scraping the sides occasionally, until very creamy and spreadable, about 10 minutes. For the white hot chocolate: Gently heat the milk in a saucepan over medium heat and whisk in 4 to 6 tablespoons of the pistachio butter (4 tablespoons for a nice, light, not-too-sweet situation, or 6 for a very rich desserty sitch!). Save the remaining pistachio butter for another use.
Time 25m Yield about 6 dozen. Number Of Ingredients 9 Steps:
In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, pudding mix and baking powder; gradually add to creamed mixture and mix well. Stir in chocolate chips. Refrigerate for 1 hour or until easy to handle., Roll dough into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten slightly with the bottom of a glass. , Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks.
Number Of Ingredients 7 Steps:
Heat sunflower seed butter and 3/4 cup chips in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until melted and smooth. Add oats, cranberries, salt, and 1/2 cup pistachios; stir gently to combine. Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. Gently press balls in the center to flatten. Chill until set, about 10 minutes. Meanwhile, heat oil and remaining 1/4 chips in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until melted and smooth. Drizzle cooled cookies with melted chocolate, top with remaining 1 Tbsp. pistachios, and chill until set, about 5 minutes. Do Ahead Cookies can be made 5 days ahead. Store in an airtight container and chill.
Time 44m Yield 48 cookies, 48 serving(s) Number Of Ingredients 12 Steps:
In a large bowl, beat butter, shortening and sugar at medium speed until fluffy. Add eggs and vanilla, beat until just blended. In a separate bowl, combine flour, oats, baking powder and baking soda; gradually add to butter mixture, beating until just blended. Stir in white chocolate chips and pistachios. Drop by teaspoonfuls onto ungreased baking sheets. Bake at 350F for 10-12 minutes , until lightly browned. Cool 2 minutes on baking sheets, finish cooling on wire racks.
More about “pistachio white chocolate chip cookies recipes”
Time 27m Yield 4 1/2 dozen, 54 serving(s) Number Of Ingredients 12 Steps:
Preheat oven to 350. Line baking sheets with parchment paper. In large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and orange extracts. In medium bowl, combine flour, baking soda, baking powder and salt; gradully add to butter mixture, beating until combined. Beat in white chocolate morsels, oats and pistachios. Drop by heaping tablespoonfuls onto prepared baking sheets. bake 10-12 minutes or until lightly browned. Let cool on pans for 2 minutes before removing to racks to cool completely. Store in airtight containers.
