Orange & Pistachio Oatmeal Cookies

Place an oven rack in the center of the oven, then preheat to 375°F. In a small pot, heat the butter on medium-high until melted. Once melted, cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Transfer to a large bowl and let cool slightly.

Meanwhile, wash and dry the orange. Using a zester or the small side of a box grater, finely grate the orange to get 2 teaspoons (reserving the rest of the orange to make the glaze). Roughly chop the pistachios. In a bowl, whisk together the flour, baking powder, and a pinch of salt. To the bowl of browned butter, add the brown sugar, granulated sugar, orange zest, and egg; whisk to thoroughly combine. Add the dry ingredients to the wet ingredients. Using a spatula, gently mix until just incorporated (be careful not to overmix). Add the oats, currants, and half the chopped pistachios; stir to incorporate.

Line a sheet pan with parchment paper. Scoop about 2 tablespoons of the dough onto the parchment paper; roll into a ball. Repeat with the remaining dough, evenly spacing out the cookies on the sheet pan. Bake 12 to 17 minutes, or until the dough is set and cooked through. Remove from the oven. Let cool to room temperature (for quicker cooling, place in the refrigerator).

Once the cookies are cooled, halve the orange crosswise; squeeze 4 teaspoons of the juice into a bowl. Add the powdered sugar; whisk to thoroughly combine (if the glaze seems too thick, gradually add the remaining orange juice or water, 1 teaspoon at a time, to reach your desired consistency). Top the cooled cookies with the glaze and remaining chopped pistachios; let set about 5 minutes. Enjoy!