A twist on your typical oatmeal cookie, these Pistachio and Apricot Oatmeal Cookies taste exotically delicious yet simple enough to bake any time!
It’s day two of 12 Days of Cookies. Did you see all the delicious decadence that was shared yesterday? Of course, I shared a plain Jane chocolate chip, but it’s anything but plain!!
And today’s cookie is anything but plain, too! I don’t know about you, but apricots and pistachios are like peanut butter and jelly to me. They go hand in hand. I cannot usually have one without the other. Okay. That’s not really true, but it sounded good, right?
What’s your favorite cookie? For me it’s a gingerbread cookie. I like the crispy ones better than the soft ones but I’m not really discriminatory. I’ll eat them all just the same. Funny thing is, I haven’t made or eaten a gingerbread cookie in a long time. I really should remedy that.
My next favorite cookie is a good oatmeal cookie. It doesn’t have to have raisins in it. If it does, I prefer golden raisins over your standard raisins. They have a softer flavor and texture I prefer in my baking.
I always have some in the pantry so I can make my steamed pudding every year. The box goes to the back, I forget to see if I have some, and just buy another box every year. It’s okay, I usually put them in my oatmeal, too, so they get eaten.
Yes, I know. These cookies don’t have raisins in them. They have dried apricots. Which are, hands down, my favorite dried fruit. Second, on by a slight margin, is dried mango. Mmmm. Is it breakfast time yet?
Cause I’m getting HONGRY!
Since I love apricots, I usually have pistachios on hand, too. They perfect to toss into these cookies, make macaron shells, or add to brownies or breads. Try it sometime. You definitely won’t regret it. You might even thank me.
This cookie is sort of mash up of some of my favorites; oatmeal cookies, dried apricots, and pistachios. Oh, and easy. Easy is always a favorite of mine! These cookies, from start to finish, can be whipped up in no time at all! Provided your butter is softened, that is. If not, you might want to wait. Or put a warm bowl over your stick of butter. I’ve heard that works, but I haven’t tried it.
We made a couple of batches of cookies that day so they had to easy and quick to make. As much as I love cooking and baking, I didn’t really want to spend the whole day in the kitchen. I’m not getting younger and my knees, legs, back, etc, just aren’t what they used to be.
I think I need to make another batch of these! Those flecks or orange colored deliciousness, the green bits of tasty crunch, and then there’s those hearty oats! So so good. You will want to keep this recipe on hand. Trust me when I say this.
You see, I took most of this batch to work. I had them in a plastic baggie by the front door with a little note saying what they were. Later that day, I not only had quite a few people compliment me on them, but two of them asked for the recipe so they could make them at home. That’s the ultimate compliment!!
Have you ever tried dried apricots? Have you ever put them in you baking?
Don’t forget to see what the rest of the 12 Days of Cookies crew are serving up today. There are some amazing cookies being shared not only today, but for the next 12 days! You won’t want to miss out on a single cookie.
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large egg
- 2 teaspoon vanilla extract
- 3 1/2 cups old-fashioned rolled oats
- 1 cup chopped, dried apricots
- 1/2 cup coarsely chopped pistachios
- Preheat oven to 350.
- Combine the flour with the baking soda, cinnamon, and salt in a mixing bowl. Set aside.
- In a large mixing bowl, cream the butter with the brown and granulated sugar until light and fluffy. Add the eggs, one a time beating between each addition. Stir in the vanilla extract.
- Add the flour mixture to the sugar mixture and stir until combined, being careful not to over mix the dough.
- Stir in the oats until thoroughly combined and then fold in the apricots and the pistachios.
- Drop by tablespoonful onto a baking sheet lined with a silpat or parchment paper. Using the bottom of a glass or other flat object, press the cookies slightly to flatten them out.
- Bake at 350 for 12 to 15 minutes or until lightly browned around the edges. Cool in pan for 5 minutes before removing to a wire rack to cool complete.
- Devil’s Food Mini Chip Cookies from Family Around the Table
- French Sablés from A Palatable Pastime
- Kleicha (Iraqi Date Cookies) from Caroline’s Cooking
- Super Duper Chewy Milk Chocolate M&M Cookies from Cooking with Carlee
- Pistachio and Apricot Oatmeal Cookies from A Kitchen Hoor’s Adventures
- Rogaliki from A Day in the Life on The Farm
- Salted Caramel Thumbprints from Jolene’s Recipe Journal