Pistachio Apricot Oatmeal Cookies

From Gourmet, October, 2003 The softness of the apricots and the crunchiness of the pistachios make these crisp cookies a winner!                   


  1. ¾ cup all-purpose flour
  2. ½ teaspoon  baking soda
  3. ¼ teaspoon salt
  4. 1/8 teaspoon cinnamon
  5. ½ cup unsalted butter, softened
  6. ¾ cup packed light brown sugar
  7. ¼ cup granulated sugar
  8. ¼ teaspoon pure vanilla extract
  9. 1 ½  cups old-fashioned rolled oats
  10. 1/3 cup dried apricots cut into ¼”pieces
  11. 1/3 cup shelled pistachios, coarsely chopped

Pre-heat oven to 350 degrees and prepare 2 baking sheets with parchment paper 

  1. Combine  the flour, baking soda, salt, & cinnamon in a small bowl and set aside.
  2. Beat together butter and sugars in a large bowl with an electric mixer at  medium-high speed until fluffy.
  3. Add vanilla and egg and beat until combined.
  4. Add  dry ingredients and mix on low-speed until combined.
  5. Fold in oats, apricots, and pistachios.
  6. Spoon rounded tablespoons* of dough about 2 inches apart onto baking  sheets.
  7. Bake cookies, switching position of sheets halfway through baking, until golden brown 16-18 minutes.
  8. Transfer cookies with a spatula to racks.       Cookies will crisp as they cool.

* These cookies are big!  If smaller cookies are desired, drop by rounded teaspoons 1 inch apart.

Note:  Instead of using apricots and pistachios, golden raisins & pecans or dried cranberries and walnuts make a nice combination.

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