Lemon Pistachio Chocolate Chip Cookies

[auriga]

I had some pistachios to use up, and this seemed like a fun flavour combo. The only complaint I have is that they're a bit too salty--and I didn't even follow the original recipe's recommendation of sprinkling additional salt on top of the cookies. Otherwise, they were tasty, so I'm posting the recipe with a little less salt; and alternatively, using regular salt rather than sea salt would prevent those bursts of saltiness if you'd rather avoid that.

Lemon Pistachio Cookies

Ingredients
-1-1/2 cups all-purpose flour
-3/4 cup oats
-1 teaspoon baking soda
-3/4 teaspoon sea salt (try 1/2 tsp regular salt if you don't want them too salty)
-1 cup (2 sticks) unsalted butter, at room temperature
-1/2 cup granulated sugar
-1/2 cup brown sugar
-2 eggs
-1 teaspoon vanilla
-Zest of 1 lemon
-1 cup unsalted pistachios, whole or roughly chopped
-1 cup semi-sweet or dark chocolate chips (I used minis)

Directions
Preheat the oven to 375°F. Line your baking sheets with parchment.
In a large mixing bowl, whisk the flour, oats, baking soda and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and two sugars until light and fluffy. Beat in the eggs, one at a time, and then the vanilla and lemon zest, beating until incorporated. Beat in the flour-oat mixture, in two additions. Fold in the nuts and chocolate.
Using a 1-1/2 inch scoop (or about 1/2 tbsp of dough), divide the batter among parchment-lined baking sheets. Bake for about 10 minutes, until nicely browned. Cool and enjoy.

Yield: About 45 cookies.

Source.