Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
1 1/4 cups Butter or margarine, room temperature
2 cups Light brown sugar, packed
2 teaspoons Vanilla
2 1/2 cups Flour
1 teaspoon Baking soda
1 teaspoon Baking powder
1/2 cup Rolled oats
1 package White chocolate or vanilla chips
1 1/3 cups Natural American pistachios, chopped
Cream butter with sugar. Beat in eggs and vanilla. Combine flour, baking soda, baking powder and oats. Gradually add flour mixture to butter mixture, mix well. Stir in chocolate chips and 1 cup pistachios. Drop batter by heaping teaspoons onto ungreased baking sheets, allowing for spreading. Sprinkle and press some of remaining pistachios on top of each. Bake at 350°F. for 8 to 10 minutes, or until light golden. For chewy cookies, do not over bake. Let cool awhile on cookie sheet to set.