Iced pistachio oatmeal cookies are made using a basic chewy oatmeal cookie recipe with pistachios mixed into the batter and sprinkled on top of the icing. Delicious!
¾cup(1 1/2 sticks or 170 g) unsalted butter, melted
1cup(220 g) packed brown brown sugar
½cup(100 g) white sugar
2teaspoonspure vanilla extract
1egg plus 1 egg yolk
1cup(124 g) whole shelled pistachios
Icing
1cup(128 g) confectioners' sugar
1tablespoonplus 1 teaspoon milk
½cup(62 g) finely chopped pistachios
Instructions
Preheat the oven to 325° F. Line cookie sheets with parchment paper, set aside.
Melt butter and let cool slightly.
While butter is cooling, whisk together flour, oats, baking soda and salt. Set aside.
In a medium bowl of a stand mixer, mix together the melted butter, brown sugar and white sugar until well blended. Beat in vanilla, egg, and egg yolk for 2-3 minutes until light and creamy. Scrape down sides when necessary.
Gradually add the flour oat mixture and mix until just blended. Stir in the pistachios.
Scoop 1 heaping tablespoon of dough and roll into a ball. Place onto parchment lined cookie sheet and flatten slightly with the palm of your hand. Bake for 14-16 minutes. The edges will look lightly browned and the centers soft. Let the cookies cool on the cookie sheet for 3 minutes and then transfer to a cooling rack.
To make the icing, stir together the confectioner's sugar and milk until smooth and the icing reaches a drizzle consistency.
Dip half of a cookie into the icing and let the excess drip off. Return it to the cooling rack and sprinkle with chopped pistachios.
Notes
· Store cookies in an airtight container at room temperature for up to a week. · Dough can be stored in the freezer for up to three months. Let dough come to room temperature before baking cookies.