In medium bowl, combine flour, baking soda and salt.
In large bowl, beat butter and sugars with electric mixer until light and fluffy. Add eggs, one at a time, mixing well. Add extracts; blend well. Stir in flour mixture just until combined. Stir in oats, white chocolate chips and pistachios. Spoon heaping tablespoonfuls of dough onto ungreased cookie sheet, about 1 in. apart.
Bake 16 to 18 minutes or until light golden brown. Cool 5 minutes on pan. Remove to cooling grid; cool completely.