Chewy Pistachio Oat Lace Cookies
These Chewy Pistachio Lace Cookies are the perfect swap for the classic oatmeal cookie. They've got the same chewy properties but have extra flavor and texture from the pistachios and are finished with a classic glaze.
Servings: 16 cookies
- 1 cup rolled oat flakes not instant
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine-grain sea salt or regular salt
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup unsalted butter melted and cooled
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup finely chopped pistachios
- 1 1/2 cups powdered sugar sifted
- 2 tablespoons milk
- Pinch of salt
To Make the Cookies:
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a medium bowl, mix together the oat flakes, all-purpose flour, baking soda and salt.
In a large bowl, whisk together the sugars and melted butter until combined. Crack in the egg and pour in the vanilla. Whisk oe more time until the egg is thoroughly incorporated. Add the flour mixture in 2 batches, stirring in between additions until combined. Lastly, fold in the pistachios.
Using a tablespoon OR a cookie scoop, scoop out balls of dough, spacing them about 2 1/2-inches from one another on a the baking sheets. These cookies read a lot, so be sure to leave enough room. Bake for 10 to 12 minutes, or until they spread and the edges are lightly golden brown. Allow to cool on the baking sheet for 5 minutes, then carefully move the cookies onto a cooling rack.
To Make the Icing:
In a medium bowl, whisk together the powdered sugar, milk and salt. When the cookies are cool, drizzle the icing on top in a zigzag motion. Get artsty with it! These cookies are good for up to 4 days when kept in an airtight container at room temperature.
Calories: 168kcal | Carbohydrates: 29g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 38mg | Potassium: 18mg | Fiber: 1g | Sugar: 24g | Vitamin A: 177IU | Calcium: 10mg | Iron: 1mg