from a January 11, 1996 newspaper article by Barbara Albright Associated Press
2 1/2 cups flour
1/2 cup uncooked old-fashioned oats
1 tsp. baking powder
1 tps. baking soda
1/4 tsp. salt
1 1/4 cup butter
2 cups firmly packed light brown sugar
2 eggs
1 tsp vanilla
2 oz white chocolate chips or 12oz white chocolate cut into 1/2 inch chunks
1 1/3 cups chopped pistachios
Preheat oven to 350 degrees. Stir together eh flour, oats, baking powder, baking soda and salt. In another bowl using a wooden spoon, cream together the butter and brown sugar until combined. One at a time, stir in the eggs, stirring well after each addition, stir in the vanilla, gradually stir in the flour-at mixture until combined. Stir in the white chocolate and 1 cup of the pistachios. Drop the dough by tablespoons onto an ungreased baking sheet leaving about 2 inches between the mounds of dough. Bake on sheet at time int he 350 degree oven for 8 to 10 minutes, or until the cookies are lightly browned. For chewy cookies do not over bake. Remove the baking sheet to a wire rack and cool for 5 minutes. Using a metal spatula transfer the cookies to wire racks and cool completely. Repeat until all the dough is used. When completely cooled, store the cookies in an airtight container.
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