Yield: 3 – 4 dozen

I really like the flavor of pistachios added to baking.  These cookies are a keeper.  Add some dried cranberries for some color and chewiness.

1 cup (2 sticks) unsalted margarine, room temperature

1 cup sugar

1 cup brown sugar

2 eggs

2 tablespoons nondairy creamer

2 teaspoons vanilla extract

2-1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 cup old-fashioned oats

1-1/2 cups chopped pistachios, toasted or roasted

1-1/2 cups white chocolate chips

Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper.  Cream margarine and sugars until fluffy. Beat in eggs, nondairy creamer and vanilla.  On low speed, add flour, baking soda, baking powder and oats.  Mix well.  Stir in nuts and chocolate chips.  Drop by rounded teaspoonfuls onto prepared cookie sheets.  Bake for 8 – 10 minutes, until golden.  Let rest 2 minutes on cookie sheets, remove to wire racks to finish cooling.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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