Oatmeal cookies with Dubai chocolate and pistachio filling
Tips for perfect results
- Freeze the cream well: it must be firm, otherwise it will be difficult to work with.
- If the filling protrudes: This will create beautiful streaks on top, but the cream will become less creamy.
- For a runny filling: Freeze completely and cover thoroughly with dough.
- Do not overbake: The cookies will be soft when removed from the oven. Cooling will give them the perfect texture, while overbaking will make the filling less tender.
Variations
- Milk chocolate: Replace dark chocolate with milk chocolate for a sweeter, creamier flavor.
- With caramel: Add a little caramel on top of the pistachio cream for a super-thick filling.
- Extra crunch: Sprinkle chopped pistachios on top before baking.
- With spices: Add a pinch of cinnamon or cardamom to the dough for a warm aroma.
- Quick option: Skip the filling and pour melted cream over the finished cookies.
How to store
Store in a cool, dry place, loosely covered, for 3–4 days. They may become too soft in an airtight container.
Freezing: Store in an airtight container for up to 3 months; thaw at room temperature for several hours.