Pistachio Apricot Oatmeal Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Ingredients:
1 stick (1/2 cup) unsalted butter, softened |
3/4 cup packed light brown sugar |
1/4 cup granulated sugar |
1/4 teaspoon vanilla |
1 large egg |
3/4 cup all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/8 teaspoon cinnamon |
1 1/2 cups old-fashioned rolled oats (not quick-cooking) |
1/3 cup dried apricots (2 ounces), cut into 1/4-inch pieces |
1/3 cup shelled pistachios (1 1/2 ounces; not dyed red), coarsely chopped |
Directions:
1. Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 baking sheets.
2. Beat together butter and sugars in a large bowl with an electric mixer at medium-high speed until fluffy, then beat in vanilla. Add egg and beat until combined well. Stir together flour, baking soda, salt, and cinnamon in a small bowl, then add to dough and mix at low speed until just combined. Fold in oats, apricots, and pistachios.
3. Spoon rounded tablespoons of dough about 2 inches apart onto baking sheets. Bake cookies, switching position of sheets halfway through baking, until golden brown, 16 to 18 minutes. Transfer cookies with a spatula to racks. (Cookies will crisp as they cool.)
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