From Bon appetit january 2015
1 cup all-purpose flour
1 cup old fashioned oats1 cup raw pistaschios
3/4 teasppon kosher salt
1/2 tablespoon baking soda
1 cup ( 2 sticks) unslated butter, room temperature
1/3 cup granulated sugar
1/4 powdered sugar
Pulse flour, oats, pistachios, salt, and baking soda in a food processor to combine ( small pieces of oats and pistachio should still be visible).
Using an electric mixer on medium high speed, beat butter, granualted sugar, and powered sugar in a medium bowl to create air pockets in butter, about 5 minutes: mixture will look light and fluffly. Reduce sppeed to low and add dry ingedients, mixing just until blended. Divide dough between 2 sheets of plastic wrap or parchent paper and shape into about 1 1/2 diameter logs. Chill until firm, at least 1 hour or longer.
Place racks in lower and upper thirds of oven. Preheat to 350 . Using a serrated knife, slice logs into 1/4 thick rounds and place on parchment lines baking sheets, spacing about 1/2 apart. Bake, roating baking sheets once, until cookie are golden brown around the edges, 10-12 minutes. Transfer to wire rack. Let cool.
Dough can chill for up to 5 days or 1 month in freezer.