Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
½ cup Butter or margarine
½ cup Vegetable shortening
1 ½ cups Light brown sugar (packed)
1 ½ teaspoons Vanilla
2 cups Flour
¼ teaspoon Baking soda
1 cup Natural American pistachios, coarsely chopped
1 cup Old fashioned oats
1 cup Chocolate chips
Beat butter and shortening with sugar until creamy. Beat in vanilla and eggs. Mix flour with baking soda and beat into dough a portion at a time. Stir in pistachios, oats and chocolate chips. Drop by heaping teaspoonfuls onto lightly greased cookie sheets. If desired, sprinkle tops with granulated sugar and extra chopped pistachios.
Bake at 350° F. for 8 to 10 minutes or until golden on bottoms. For chewiest texture, remove cookies from oven when center of tops are still slightly moist looking. Don’t over bake; cookies will firm as they cool. Cool on wire racks.