1/4 cup pistachio instant pudding powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 cups rolled oats
1 teaspoon salt
16 tablespoons butter, melted (2 sticks)
2 tablespoons vegetable oil
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla
1/2 cup medjool dates, chopped
1/2 cup semisweet Valhrona chocolate, chopped
1 1/2 cup unsalted pistachios, shelled, toasted, chopped
Step 1: In a medium bowl, combine flour, baking powder, baking soda, oatmeal, and salt. Whisk together to combine and aerate, then set aside.
Melt 16 tablespoons (2 sticks) of butter and allow to cool slightly. Add butter, vegetable oil, and both sugars to a large bowl or the bowl of a stand mixer. Mix on low to medium speed until well combined.
Add eggs one at a time, mixing well after each addition. Add vanilla and mix again.
Incorporate the flour mixture a little at a time on low speed until well mixed in.
Add in dates, chocolate, and pistachios. Mix by hand or on low with the mixer until the add-ins are well combined and mixed through the dough.
Chill the dough for one hour.
Step 2: When ready to bake, preheat the oven to 350F.
Place golf ball sized dough on a parchment lined cookie sheet, spacing them out to about 6 to a sheet since the cookies will spread. Bake for approximately 10-13 minutes.
Remove from the oven and allow to cool for a moment on the sheet before removing to a cooling rack. Allow to cool for another 5-7 minutes.
*Don't want to make a whole batch of cookies? Freeze golf sized balls on a tray until frozen then transfer the a freezer safe bag. Anytime you want a cookie, place balls on a cookie sheet and follow cook time instructions.