Zutaten für Pistachio White Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter
- ½ cup vegetable shortening
- Brown Sugar
- 2 large eggs
- Vanilla Extract
- All Purpose Flour
- Whole Wheat Flour
- 1 cup rolled oats
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups white chocolate chips
- 1 cup shelled pistachios
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Zubereitung von Pistachio White Chocolate Chip Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ½ cup vegetable shortening, and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 cup rolled oats, 2 teaspoons baking powder, and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups white chocolate chips and 1 cup shelled pistachios.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
53g
Fat
23g
Carbs
6g
