Oatmeal Cookies with Apricots and Pistachios
These oatmeal cookies with apricots and pistachios offer a delightful twist on a classic favorite, blending wholesome ingredients with vibrant flavors and satisfying textures. Packed with hearty rolled oats, sweet-tart dried apricots, and crunchy pistachios, these cookies strike the perfect balance of chewy and crisp. Ground cinnamon adds a warm, spiced undertone, while the combination of brown sugar and butter gives them a rich, caramelized flavor. Perfectly golden and irresistibly soft in the center, these cookies come together in under 30 minutes, making them an ideal treat for busy weekdays or laid-back weekends. Whether paired with coffee, tea, or a cold glass of milk, these sophisticated yet simple cookies are a must-try for anyone seeking a unique twist on an oatmeal cookie.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 cups Rolled oats
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Ground cinnamon
- 0.5 cup Unsalted butter, softened
- 0.5 cup Light brown sugar, packed
- 0.25 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.75 cup Dried apricots, chopped
- 0.5 cup Shelled pistachios, roughly chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, rolled oats, baking soda, ground cinnamon, and a pinch of salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture, and beat until fully incorporated.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Fold in the chopped dried apricots and pistachios using a spatula or wooden spoon.
Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the centers look slightly underbaked.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.9 g | 179% | |
| Saturated Fat | 67.6 g | 338% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 798 mg | 35% | |
| Total Carbohydrate | 420.4 g | 153% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 221.0 g | ||
| Protein | 56.1 g | 112% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 344 mg | 26% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2635 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
