1 1/4 cups unsalted butter, at room temperature
1 cup granulated sugar
1 cup dark brown sugar, packed
2 large eggs
2 tablespoons milk
2 tablespoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon each baking soda, baking powder and salt
1 cup rolled oats
1 1/2 cups pistachio nuts, coarsely chopped; divided
1 (12-ounce) package of white chocolate chips
Preheat oven to 350°F (175°C). Lightly grease baking sheets with cooking spray.
Using an electric mixer, cream butter, granulater sugar and dark brown sugar together. Beat in eggs, milk and vanilla until combined.
In another mixing bowl, combine flour, baking soda, baking powder and salt. Process oats in blender or food processor, leaving some texture.
Gradually add flour mixture and chopped oats to butter mixture, mixing well. Stir in 1 cup pistachios and white chocolate chips.
Drop mixture by heaping teaspoons onto greased baking sheets, allowing for spreading. Sprinkle and press remaining pistachios on top of cookie dough.
Bake cookies for 8 to 10 minutes or until golden brown. Let cool slightly on sheet to set up. Makes 4 dozen cookies.