These Oatmeal Honey Pistachio Cookies are tender and chewy with a delightful, unexpected crunch from chopped honey-roasted pistachios.
- Old Fashioned Oats vs. Quick Cooking Oats
- Honey Roasted Pistachios
- Recipe
Ingredients
Most cookie recipes use the usual basics — flour, sugar, butter and eggs — but this recipe highlights a few less typical components that shape the texture and flavor.
- Flour
- Sugar
- Butter
- Eggs
Below are notes about the oats and pistachios used here, and why they matter.
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Old Fashioned Oats vs. Quick Cooking Oats
Old fashioned oats remain whole and give the cookies a pronounced chew and texture. Quick oats are chopped into smaller pieces and produce a softer, less textured cookie. If you prefer a less pronounced oat texture but only have old fashioned oats, pulse them briefly in a blender or food processor until coarsely chopped — take care not to over-process.
Either type of oats works in this recipe. Avoid steel-cut oats; they are not interchangeable with rolled or quick oats and won’t bake properly in cookies.
Try Something New
Honey Roasted Pistachios
These cookies were inspired by honey-roasted pistachios, which add a sweet, caramelized note and a satisfying crunch. If you can’t find honey-roasted pistachios, use regular roasted pistachios — they’ll still be delicious, though slightly less sweet.
Chop the pistachios before adding them to the dough; whole nuts are too large for bite-sized cookies and can make shaping difficult.
Do You Chill The Cookie Dough?
Chilling is optional. For this recipe the dough comes together quickly and does not require refrigeration. If the dough is too cold it may hold its shape and not spread; the oats also help retain the cookie’s structure. Unless your butter becomes melted, you can bake the dough right away.
Recipe
Equipment
- Medium mixing bowl
- Large mixing bowl
- Baking sheets
- Parchment paper
- 1 ½ inch cookie scoop
- Wire rack
Ingredients
- 90 grams (about ¾ cup, spoon and fill) all-purpose flour *
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ½ cups old fashioned oats
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup honey pistachios, chopped
- Cooking spray or light oil spray
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium bowl, whisk together the flour, baking soda, cinnamon, salt and oats until well combined. Set aside.
- In a large bowl, beat the softened butter with granulated and brown sugars until creamy. Add the egg and mix until combined, then stir in the vanilla.
- Gradually add the oat mixture to the wet ingredients, about one cup at a time, mixing well after each addition until a cohesive dough forms.
- Line baking sheets with parchment paper and lightly spray with cooking spray. Using a 1½” cookie scoop, portion dough onto the prepared sheets about 2 inches apart.
- Bake for 7–10 minutes, until the edges are light golden brown. The centers may look slightly underdone — they will finish cooking on the pan while cooling.
- Remove from the oven and cool on the pan for 10 minutes, then transfer cookies to a wire rack to cool completely.
Note: The total time assumes baking about eight cookies at a time. If you can fit more cookies on your sheets, the overall time will be shorter.
Tip: For best results measure dry ingredients by weight when possible. If you don’t have a scale, stir the flour lightly and use the spoon-and-fill method to avoid packing too much flour into the cup.
Percent Daily Values are estimates and may vary by brand and packaging. If you have specific dietary needs, verify nutrition information using package labels. © 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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