LibreRecipes

Pistachio Apricot Oatmeal Cookies

Rating

Calories

149.0

Protein

2.0

Sodium

74.0

Fat

7.0

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

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 baking sheets.
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.
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.)