Pistachio Apricot Oatmeal Cookies Recipes

OATMEAL COOKIES WITH APRICOTS AND PISTACHIOS

Steps:

• Preheat oven to 350 degrees.
• Combine flour, baking soda, salt, cinnamon and cloves in a medium-size bowl; set aside.
• Combine the butter and sugars in a large mixing bowl and beat with an electric mixer on medium speed until well blended.
• Add the eggs and vanilla and beat until smooth.
• Beat in the flour mixture until just combined and stir in oats, apricots and pistachios.
• Cover and leave bowl in the refrigerator for 10 minutes (or up to 6 hours) to let the dough firm up.
• Drop the dough by heaping tablespoonfuls onto ungreased baking sheets, leaving about 3 inches between each cookie.
• Bake cookies until they're golden around the edges but still soft on top, about 15-17 minutes.
• Let them stand on the baking sheet for 5 minutes, then transfer them with a metal spatula to a wire rack to cool completely.

APRICOT OATMEAL COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour, apricots and pecans with electric mixer on medium speed until creamy, or mix with spoon. Stir in all remaining ingredients.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake cookies 8 to 10 minutes or until edges are brown and centers are soft. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

PISTACHIO APRICOT OATMEAL COOKIES

Steps:

• 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.)