A “kitchen sink” kind of cookie with dark and white chocolate, oatmeal, dried blueberries and chopped pistachios.
- 1 1/4 cups oats, blitzed in a food processor until floury
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- scant 1/2 teaspoon baking soda
- scant 1/2 teaspoon salt
- 1 stick (1/2 cup) butter, softened
- 1/2 cup minus 1 tablespoon granulated sugar
- 1/2 cup minus 1 tablespoon packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- heaping 1/2 cup dark chocolate chips
- heaping 1/2 cup white chocolate chips
- 1/3 cup dried bluberries
- 1/3 cup roughly chopped pistachio nuts
- Preheat the oven to 375F degrees. Line a baking sheets with parchment paper.
- In a large bowl, stir together the pulsed oats, flour, baking powder, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or with a handheld mixer, beat the butter and both sugars until fluffy, about 2 minutes. Add the egg, blending thoroughly. Stir in the vanilla.
- Add the flour mixture gradually, in 2 to 3 additions, scraping the sides of the bowl after each addition. Stir in the chocolate chips, blueberries and pistachios. Drop heaping tablespoons of the chocolate chip cookie dough 2 inches apart on prepared baking sheet.
- Bake the cookies for about 10 minutes, or until lightly browned. Let cool for a couple of minutes before carefully transferring the cookies to a wire rack to cool completely. Repeat with rest of cookie dough until all cookies are baked.
This is adjusted for high altitude, if you don’t need to adjust, increase baking soda and powder to 1/2 teaspoon and increase both sugars to 1/2 cup. All other directions are the same.
Cookies freeze beautifully and can be stored in an airtight container on the counter for 3 days.