'Look at me, I'm pistachio Sandy'
Pulse flour, oats, pistachios, salt, and baking soda in a food processor to combine .
Using an electric mixer on medium-high speed, beat butter, granulated sugar, and powdered sugar in a medium bowl to create air pockets in butter, about 5 minutes; mixture will look light and fluffy. Reduce speed to low and add dry ingredients, mixing just until blended. Divide dough between 2 sheets of plastic wrap or parchment paper and shape into about 1½”-diameter logs. Chill until firm, at least 1 hour.
Place racks in lower and upper thirds of oven; preheat to 350°. Using a serrated knife, slice logs into ¼”-thick rounds and place on parchment-lined baking sheets, spacing about ½” apart. Bake, rotating baking sheets once, until cookies are golden brown around the edges, 10–12 minutes. Transfer to wire racks; let cool.
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