Oatmeal Pistachio and Apricot Cookies

Ingredients:

  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • ¼ tsp pure vanilla extract
  • 1 large egg
  • ¾ cup all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 ½ cups old-fashioned rolled oats (not quick-cooking)
  • 1/3 cup dried apricots (2 oz), cut into ¼-inch dice
  • 1/3 cup shelled unsalted pistachios (not dyed red), coarsely chopped
  • 4 oz chocolate, melted

Put oven racks in upper and lower thirds of oven, and preheat oven to 350 degrees Fahrenheit. Spray two baking sheets with cooking spray, or line them with silicone baking mats, if you have them.

In a large bowl, beat together butter and sugars with an electric mixer until fluffy. Add vanilla, and beat to incorporate. Add egg, beating to combine well. In a separate bowl, stir together flour, baking soda, and salt, and then add these dry ingredients to the wet ingredients, mixing at low speed until just combined. Using a rubber spatula, fold in the oats, apricots, and pistachios.

Spoon rounded tablespoons of dough (I used a small ice-cream scoop) about two inches apart onto the baking sheets. Bake cookies, switching position of sheets halfway through baking, until golden brown, about 15 to 18 minutes. Transfer cookies carefully with a spatula onto racks. The cookies will crisp as they cool.

Melt chocolate in the microwave or over a double broiler and dip the bottom of the cooled cookies in the chocolate. Let set completely before eating.

From Orangette

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