I followed a pretty basic cookie recipe, which follows. It is credited to Curtis Stone, and of course I can never leave well enough alone. So here's how it went for me. I suggest pulling them out while they are still a little soft on top. They will hold that softness even if they are frozen and thawed. I did have some a little firmer, and they are equally as tasty, and make much better dunkers.
White Chocolate Pistachio Cookies
2 sticks unsalted butter at room temp
1/2 cup Crisco (it keeps things soft after baking)
1 1/2 cups sugar
1 1/4 cups brown sugar
3 teaspoons vanilla extract
3/4 teaspoon salt
3 1/4 cups flour
1 1/2 teaspoons baking soda
1 pound good quality white chocolate chunks
1 1/2 cups shelled, toasted pistachios
Cream sugars and butter in bowl of a stand mixer. Add vanilla, salt and eggs, mix well. Add flour and soda and incorporate until no dryness appears. Add nuts and chocolate. My pistachios came from the freezer, so I gave them a quick toast in the oven to get them a little crispy.
I then chilled my dough overnight. Drop onto parchment or Silpat covered sheets, and bake at 375 (350 convection which is how I do it) and watch until they are just getting set and browned on edges. Cold dough takes a little longer than room temp dough. Cool on sheets and then transfer to racks to cool completely. My batch made about 4-5 dozen cookies. (Curtis must make enormous cookies!) So, what are you waiting for? Get in there and bake!