1¼ cups unsalted butter, at room temperature
1 cup granulated sugar
1 cup dark brown sugar, packed
2 eggs
2 tablespoons milk
2 tablespoons vanilla
2½ cups flour
1 teaspoon each baking soda, baking powder and salt
1 cup rolled oats
1½ cups coarsely chopped, natural California pistachios, divided
1 package 10 ounces white chocolate chunk-sized chips*
Preheat oven to 350°F. Cream butter and sugars together. Beat in eggs, milk and vanilla. 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. Press remaining pistachios on top of cookie dough. Bake 8 to 10 minutes or until golden brown. Let cool slightly on sheet to set up.
Makes 3 to 4 dozen.
* A 12 ounce package of small white chocolate or semi-sweet chips may be substituted for white chocolate chunks.