Milk Chocolate & Pistachio Oatmeal Cookies

Been on a cookie kick lately. I just can't stop making them.
Different flavour combos have been filling my head. The endless possibilities...
Can't wait to try out new recipes and just make some bomb ass cookies.
And that's exactly what these are: bomb ass cookies.

I had some leftover pistachio praline from a past recipe, so I decided to throw that into these cookies. Let me tell you.... Best. Idea.
These are super chewy in the middle, crispy on the edges, and packed with so much flavour. They certainly are hard to resist.
I figured that I might as well throw some chocolate on top and some more pistachio bits. Just to add to their beauty. It's also hard to resist not topping off a cookie with some Maldon sea salt flakes. It really adds that extra dimension of flavour.

Milk Chocolate & Pistachio Oatmeal Cookies

Makes about two dozen, 2oz cookies

1 cup           unsalted butter
3/4 cup       brown sugar
1/2 cup        sugar
1/2 cup       pistachio praline (not paste)
2 eggs
2 tsp            vanilla
1 1/2 cups   a.p flour
1 tsp            cinnamon
1 tsp            baking soda
3 cups          rolled oats
1/4 cup        pistachios, roughly chopped
1/2 cup        milk chocolate chips

1/4 cup       milk chocolate coating (optional)
1/4 cup       pistachios, chopped (optional)
1 tbsp         Maldon sea salt flakes (optional)

Preheat oven to 350 degrees.
In a medium bowl beat the butter with an electric mixer until creamy, about 2 minutes. Add sugars and praline. Whip until fluffy.
Add the eggs and vanilla, mix until just combined.
Add the dry ingredients and mix on low until just combined. Lastly, add the rolled oats, pistachios and milk chocolate chips. Stir with rubber spatula to incorporate.
Line about 3 trays with parchment paper. Scoop about two dozen, 2oz balls and place on prepared trays. Bake cookies for about 14 minutes or until golden at the edges. Let cool on completely on trays before removing.

In a small bowl, place chopped milk chocolate coating and heat in microwave for about three 20 second bursts, stirring in between, until completely smooth. Drizzle chocolate evenly with spoon over the cooled cookies by shaking it back and forth. Sprinkle chopped pistachios and sea salt on top. Place cookies in fridge to set the chocolate coating, about 10 minutes.
Once chocolate is set, you can store them at room temperature for about a week in an airtight container. Enjoy!

Hopefully there will be a lot more cookie recipes to come. I can't seem to keep myself away.
My next mission is creating a really good Cookies n'Creme Cookie. It has been requested of me.
I've never had one before so this should be a fun adventure!