To make the cookie dough, place the butter into a small saucepan and place over medium heat. Cook until the butter is browned. First the butter will melt and splutter (this is the water cooking out of the butter) and then it will start to foam, it is at this point you want to keep a close eye for brown flecks to appear in the butter, this is when the butter is browned. Pour the brown butter into a small bowl, along with the brown sugar, and mix to combine. 2.Add the vanilla and the milk and mix until fully combined. Leave this mixture for a few minutes until room temperature (if the mixture stays too warm it will melt the chocolate when added). Add the flour, baking powder, salt and oats and stir into the batter to form a loose cookie dough. Because we are using melted butter the dough will resemble a cake batter but it will firm up as it sits. Add the chocolate and pistachios and stir to combine. 3.Cover the bowl and set aside, at room temperature, for about 30 minutes. As the dough sits the flour will absorb some of the moisture and the cookie dough will thicken; the finished dough wont be thick enough to roll by hand but it will be able to hold its shape.

Preheat the oven to 180ºC (160ºC Fan) and line a baking tray with parchment paper. Using a 60g (¼ cup) cookie scoop, portion the dough into 4 even sized cookies, you also simply portion with spoons. To add to the pistachio flavour, and also to the visual appeal, press a few extra chopped pistachios onto each cookie, add a couple pieces of chopped chocolate too, if you like.

Bake for about 15 minutes, rotating halfway through baking, until the edges of the cookie are golden. I love both pistachios and chocolate served with a pinch of salt so, when the cookies are fresh from the oven, I like to sprinkle them with a little flaked sea salt, but you can leave this off should you prefer. Allow the cookies to cool for 5 minutes before transferring to a wire rack to cool completely.

Kept in a sealed container these cookies will keep for 2-3 days.