Oatmeal Cookies With Apricots and Pistachios |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 48 |
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Try other delicious combinations, such as dried cranberries and butterscotch chips or dried cherries and white chocolate chips. Ingredients:
1 1/2 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
1 cup unsalted butter, melted and cooled slightly |
1 cup light brown sugar, firmly packed |
1/2 cup granulated sugar |
2 large eggs |
1 teaspoon vanilla extract |
3 cups old fashioned oats (not instant) |
1 cup dried apricot, cut into raisin-size pieces |
1 cup unsalted pistachio nuts, chopped |
Directions:
1. Preheat oven to 350 degrees.
2. Combine flour, baking soda, salt, cinnamon and cloves in a medium-size bowl; set aside.
3. Combine the butter and sugars in a large mixing bowl and beat with an electric mixer on medium speed until well blended.
4. Add the eggs and vanilla and beat until smooth.
5. Beat in the flour mixture until just combined and stir in oats, apricots and pistachios.
6. Cover and leave bowl in the refrigerator for 10 minutes (or up to 6 hours) to let the dough firm up.
7. Drop the dough by heaping tablespoonfuls onto ungreased baking sheets, leaving about 3 inches between each cookie.
8. Bake cookies until they're golden around the edges but still soft on top, about 15-17 minutes.
9. Let them stand on the baking sheet for 5 minutes, then transfer them with a metal spatula to a wire rack to cool completely.
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