White Chocolate Chip Pistachio Cookies
Tender cookies with sweet white chocolate and earthy pistachios, made with regenerative organic all-purpose stone-ground flour.
Prep Time: 15 minutes (plus 1 hour chilling)
Cook Time: 10-12 minutes
Yield: About 18 cookies
INGREDIENTS
- ¾ cup (164g) unsalted butter, at room temperature
- 1/2 cup (152g) brown sugar
- 1/4 cup (108g) white granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon Oatman Farms Madagascar Bourbon Pure vanilla extract
- 1 1/2 cup (230g) Oatman Farms ROC® Red Fife & White Sonora All Purpose Flour Blend T-65 Sift
- 1 Tablespoon (8g) cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 5 ounces (142g) lightly salted pistachios, toasted and roughly chopped
- 4 ounces white chocolate chips
METHOD
Preheat oven to 350°F. Line 2 baking sheets with parchment paper or a silicone mat.
Using a hand or stand mixer, cream the butter, brown sugar, and granulated sugar until fluffy and light in color, about 1-2 minutes. Scrape the bowl well, then with the mixer on low speed, add the egg and vanilla. Mix until well combined.
Scrape the bowl again and add the flour, cornstarch, baking soda, baking powder, and salt. Mix just until the ingredients are combined. Stir in the chopped pistachios and white chocolate, reserving 1-2 tablespoons of each for the tops of the cookies.
Place the cookie dough in the fridge to rest for at least an hour.
Scoop the dough using a 1-ounce cookie scoop (about 2 tablespoons). Roll each scoop into a ball and press some of the reserved pistachios and white chocolate into the top of each dough ball. Place the cookies onto the prepared pans, spacing them at least 2 inches apart. Let the dough sit out on the sheets while the oven preheats.
Bake at 350°F for 10-12 minutes or until golden brown around the edges. Allow to cool for at least 10 minutes and enjoy!
Why This All-Purpose Stone-Ground Flour Makes Better Cookies
This regenerative organic flour blend is what happens when you combine two heritage wheats and stone-grind them fresh. The Oatman Farms ROC® Red Fife & White Sonora All Purpose Flour Blend T-65 Sift brings exceptional texture and flavor to cookies without any of the processing you'll find in conventional all-purpose flour.
Red Fife provides structure and a deep, complex wheat flavor. White Sonora—grown by indigenous Akimel O'odham farmers in Arizona for over 300 years—adds natural tenderness and subtle sweetness that makes cookies practically melt in your mouth. Together in this all-purpose stone-ground flour, they create the perfect balance for any cookie recipe.
What Makes This Regenerative Organic Flour Different
Stone-ground fresh at Oatman Farms in Arizona's Sonoran Desert, this regenerative organic all-purpose flour goes from field to mill to your pantry in days, not months. The stone-grinding process preserves the wheat's natural oils and flavor that get stripped away in industrial milling.
The T-65 sift removes just enough bran to give you tender baked goods while keeping the wheat germ intact—which means more nutrition, more flavor, and better texture than conventional flour.
Regenerative Organic Certified® means this flour does more than avoid harm. It actively rebuilds soil, captures carbon, protects water systems, and ensures fair labor practices. This is regenerative organic food that tastes exceptional while healing the planet.
About the Heritage Wheat Varieties
White Sonora is a heritage soft winter wheat believed to be the first wheat brought to North America over 300 years ago. Introduced by Spanish missionaries and extensively cultivated by the Akimel O'odham people, this Arizona native creates naturally tender baked goods with a delicate, creamy flavor. Its low protein content is perfect for cookies, cakes, and pastries.
Red Fife is a hard red winter wheat that was Canada's baking standard before disappearing during the Great Depression. Reintroduced just 10-15 years ago, it brings deeper flavor and better moisture retention than modern wheat varieties, creating cookies with incredible texture and cohesive crumb.
Baking Tips for Stone-Ground Flour
Stone-ground flour can be thirstier than conventional flour. If your cookie dough seems dry, don't hesitate to add a touch more liquid. The fresh wheat oils in regenerative organic stone-ground flour also mean your cookies will stay moister longer.
For best results, store your all-purpose stone-ground flour in an airtight container in the refrigerator or freezer. The natural wheat germ contains healthy oils that stay fresher when kept cold.
