Pistachio Apricot Oatmeal Cookies Recipe

Name: Pistachio Apricot Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Put oven racks in upper and lower thirds of oven and preheat oven to 350F.
2
Butter 2 baking sheets.
3
Beat together butter and sugars in a large bowl with an electric mixer at medium-high speed until fluffy, then beat in vanilla.
4
Add egg and beat until combined well.
5
Stir together flour, baking soda, salt, and cinnamon in a small bowl, then add to dough and mix at low speed until just combined.
6
Fold in oats, apricots, and pistachios.
7
Spoon rounded tablespoons of dough about 2 inches apart onto baking sheets.
8
Bake cookies, switching position of sheets halfway through baking, until golden brown, 16 to 18 minutes.
9
Transfer cookies with a spatula to racks.
10
(Cookies will crisp as they cool.)

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 stick (1/2 cup) unsalted butter, softened, 3/4 cup packed light brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon vanilla, and more.

Yes, Pistachio Apricot 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.

That's it — enjoy your meal!

Pistachio Apricot Oatmeal Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions