Failure in the kitchen last evening!
I was so excited about this cookie flavour, and I’ve been looking for a good butter substitution in cookies besides olive oil. Many of the sites I looked at recommended Greek yogurt, and while I have used that in the past in cakes with success, I did not think it would work in cookies. I SHOULD HAVE LISTENED TO MY GUT INSTINCT!
These cookies were supposed to be chewy, but with some crisp. Instead, I got an ultra chewy pale-looking biscuit. So much sadness. If I had baked it as a bread, that would have been a whole different story. But I didn’t.
My fingers are also mad because I unshelled a cup of pistachios thinking this would be the greatest thing ever. No, next time I’m paying those extra bucks to have unshelled pistachios. Shelled pistachios are only fun to eat, not to use in baking/cooking.
- 1/2 cup butter
- 1/4 cup Greek yogurt
- 1/4 cup sugar
- 2 eggs
- 2 cup flour
- 1/2 cup oatmeal
- 1 tsp baking powder
- 1 cup pistachios, shelled
- 1 cup dark chocolate chunks
- Cream together the butter and sugar in a medium bowl.
- Mix in the Greek yogurt.
- Mix in the eggs one at a time.
- Add the vanilla extract.
- Preheat the oven to 350 degrees F.
- In a separate bowl, mix the flour, oats and baking powder.
- Add the wet ingredients to the dry and mix well.
- Add in the pistachios and chocolate.
- Drop cookies by heaped teaspoonfuls onto lined baking pan.
- Flatten with your palm or the back of a spoon.
- Bake for 10 minutes, until the bottom half is a pale yellow. Do not wait until the top is golden brown, otherwise the bottom will be burnt.
- Forget the Greek yogurt substitution, unless you're baking this as a bread. In which case, find a loaf pan, line it with parchment paper, and plop the chunk of dough in. Bake for about 45 minutes, checking to make sure the centre is baked.
- For cookies, omit the Greek yogurt and increase the butter to 1 cup.