Here is the scrumptious Pistachio Orange Oatmeal Cookie recipe I promised to post.  I served these with my Orange Peel Sweet of the Spoon dessert and a bowl of vanilla bean ice cream.  These tasty little cookies are crunchy on the outside and chewy on the inside, similar to a granola cookie.  I hope you enjoy them!

Here’s what you’ll need…

Makes 20 to 30 cookies

4 tbsp salted butter, melted

1/2 cup pistachios, chopped

1/2 cup oats, chopped

1/2 cup sugar

1/4 cup flour

1/4 teaspoon baking powder

2 tablespoon orange juice

1 tablespoon orange zest

1 tablespoons corn syrup ( I used Lyle’s Golden Syrup)

dash of salt

Preheat oven to 425

Melt the butter in a saucepan, set aside. In a food processor, pulse the pistachios and raw oats into tiny pieces. Combine all ingredients – the butter, sugar, oats, flour, baking powder, orange juice, orange zest, corn syrup and salt into a bowl, mixing until all ingredients are incorporated.

Using a measuring teaspoon, scoop a spoonful onto a baking sheet, be sure to space several inches apart.  Bake for 6-8 minutes (each oven varies, so keep an eye on them – they bake fast), or until the cookies begin to brown around the edges. Let them cool on a baking sheet.

Serve with a glass of milk, ice cream or a nice cup of Greek coffee – the way I ate them.