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Pistachio-Oatmeal Anytime Cookies

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“Mom, can I have a cookie?” – How many times have we heard that question? Sometimes we want to just say, “Sure, fine, have as many as you want.” And with these pistachio-oatmeal cookies, we’re OK with saying “yes.”

The timing is perfect, because just this week we happen to be celebrating National Pistachio Day (on February 26) with our friends from the California Farm Water Coalition (Food Grows Where Water Flows). How great are pistachios? First, they’re beautiful. We love the whole green and pale purple thing they’ve got going on. They’re also a good source of dietary fiber, protein, “good” fats, potassium, antioxidants…the list goes on.

Our Farm Water friends generously shared with us some California-grown pistachios to try from a leading California pistachio grower/processor, Primex. California’s Central Valley is an ideal climate for growing pistachios, due to its fertile soil, hot and dry climate, and moderately cold winters. California now grows 98.5% of the total pistachios in the country with over 250,000 acres planted throughout 22 counties.

To make these cookies, we shelled a whole pile of California pistachios and then held back the tide of kids who wanted to eat them…so we could crush them and put them in the cookies. We’d call these “breakfast cookies” except for the chocolate chips; we stuck the chips in there to make them a little more like a dessert. But honestly, we’re OK with kids eating these for breakfast, snack, dessert, what have you.

Pistachio-Oatmeal “Anytime” Cookies

4 T. butter

2 ripe bananas, mashed

1/3 cup honey

1 egg

1 cup whole wheat flour

1 1/2 cups rolled oats

1 tsp. baking soda

1/4 tsp. salt (optional; we did not use salt because our pistachios were lightly salted)

1/2 cup crushed pistachios

1/2 cup chocolate chips (optional)

In a large mixing bowl, cream the butter until fluffy. Add the mashed bananas, honey, egg, and mix well. Stir in the flour, oats, baking soda, and salt (if using). Fold in the pistachios and chocolate chips.

Drop by rounded teaspoonfuls onto a parchment-paper-lined baking sheet. Bake at 350 degrees for 15 minutes, or until light brown. Makes 3 dozen cookies.

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Still can’t get enough pistachios? Stay tuned, because we have yet another pistachio recipe coming this week. In the meantime, check out Jolly Tomato’s pistachio board on Pinterest for ideas and inspiration.

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