Any one-bowl process cookie gets extra points from me, and other than the pudding mix, the basic recipe is just pantry staples so this recipe has lots going for it, not to mention the unique pistachio element. And please, be verrrrry stingy with the food color - it shouldn't be bright green. The tiniest smidgen should do it!**
Mix together: 3 eggs, 1 1/2 c. sugar, 2/3 c. veg oil, and then add 1 1/2c. flour, 1 tsp baking powder, 1 tsp. salt, 1 box pistachio pudding mix*, a teeny drop of green food color** and 6-oz. semi-sweet chocolate chips.
Place the thick batter in an ungreased 9x13 pan, smooth the top with the back of a spatula sprayed a bit, and ( optional!) sprinkle a few chopped pistachios on top, then bake in a preheated 350 oven for about 25 - 35 minutes. Let the pan cool on a rack and slice them while still just a little warm so the edges don't tear later. They taste even better after they 'age' overnight. Once cool, store covered, at room temperature and enjoy the compliments. Thanks, Connie for sharing!
* Don't struggle to find a box marked 'instant' pistachio pudding mix. All the pistachio brands are instant, but don't state it, like some other flavors do. If still in doubt, read the directions to see if it says how to "cook". It won't !
** Really, don't let much food color hit the batter, it's hard to control the drop size, and the batter can too easily become an ugly, vivid kelly-green. The batter looks pretty on its own, but fades when baked, so a little green will revive the pretty pastel shade. Remember this recipe , though, for St. Patrick's Day when no green is "too" green! I put a 'drop' on the blade of a knife so I can swipe just part of it off into the batter. It will be a very pale pistachio green naturally anyway, this should just give a tiny color boost.
