Yield: ~18 cookies (1.5 dozen)
INGREDIENTS
3/4 cup salted butter (room temperature)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup all-purpose flour
1 cup oats (blended into oat flour)
1 tsp baking powder
1 tsp baking soda
1/2 cup chocolate chips
1/2 cup roasted and salted pistachios (chopped)
Optional toppings:
Flaky sea salt, for sprinkling
Ground pistachios, for dusting (grind an extra 1/4 cup pistachios, set aside before using)
INSTRUCTIONS
Leave butter on the counter to soften to room temperature.
Prep Oat Flour by blending oats in hand blender until it’s fine oat flour.
In a stand mixer (or hand mixer), cream together butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
Mix in the egg, vanilla, and almond extract until fully combined.
Mix dry ingredients, in a separate bowl, whisk together the flour, oat flour, baking powder, and baking soda.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not over mix.
Fold in the chocolate chips and pistachios.
Chill dough, spoon the dough onto a long sheet of plastic wrap. Shape into a log (~2 inches thick), wrap tightly, twist the ends, and refrigerate for at least 1 hour, preferably overnight.
Set oven to 375°F (190°C). Line baking sheets with parchment paper.
Shape cookies by slicing the dough into 1½-inch rounds or scoop into ~1½ tbsp balls. Place evenly spaced on the prepared baking sheet.
Bake for 10–12 minutes or until edges are lightly golden. Rotate halfway through for even baking.
While still warm, sprinkle with flaky sea salt and a dusting of finely ground pistachios if desired.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack or serving plate. Enjoy warm or store in an airtight container for up to 5 days.
Tips
For chewier cookies, underbake slightly and let them finish setting on the pan.
You can freeze the dough log for up to 2 months — slice and bake as needed.
If using unsalted butter, add 1/2 tsp salt to the dry ingredients.
Sahtain! (صحتين) — A Levantine blessing meaning “to your health” and a lovely way to invite others to enjoy these cookies.