Apricot Pistachio Oatmeal Cookies Recipe

Name: Apricot Pistachio Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Old-fashioned Rolled Oats (not Quick Cooking); 3/4 cups All-purpose Flour; 1/2 teaspoons Baking Soda; 1/2 teaspoons Ground Cinnamon (or To Taste); 1/4 teaspoons Salt; 4 Tablespoons Unsalted Butter, Room Temperature; 3/4 cups Packed Brown Sugar; 1 Egg; 1 teaspoon Vanilla Bean Paste Or Vanilla Extract; 1/2 cups Chopped Pistachios; 3/4 cups Chopped Dried Apricots

Servings: persons

1 cup Old-fashioned Rolled Oats (not Quick Cooking)
3/4 cups All-purpose Flour
1/2 teaspoons Baking Soda
1/2 teaspoons Ground Cinnamon (or To Taste)
1/4 teaspoons Salt
4 Tablespoons Unsalted Butter, Room Temperature
3/4 cups Packed Brown Sugar
1 Egg
1 teaspoon Vanilla Bean Paste Or Vanilla Extract
1/2 cups Chopped Pistachios
3/4 cups Chopped Dried Apricots

1
Preheat oven to 350u00b0F and line 2 baking sheets with silicone mats (Silpat) or parchment paper.
2
In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt. Set aside.
3
In a food processor fitted with a paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 5 minutes. Add egg and vanilla extract and beat until combined. Turn mixer speed to low and add the oat mixture, and mix just until incorporated. Do not overmix. Stir in pistachios and apricots by hand.
4
Lightly flour hands and roll dough into 1-inch to 1 1/2-inch balls and place about 2 inches apart on prepared baking sheets. Bake for 10-12 minutes or until lightly browned. Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
5
Store in an airtight container up to 3 days.
6
Adapted from Martha Stewart.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Old-fashioned Rolled Oats (not Quick Cooking), 3/4 cups All-purpose Flour, 1/2 teaspoons Baking Soda, 1/2 teaspoons Ground Cinnamon (or To Taste), and more.

Yes, Apricot Pistachio Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Apricot Pistachio Oatmeal Cookies

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