Oatmeal Cookies With Apricots and Pistachios

"Try other delicious combinations, such as dried cranberries and butterscotch chips or dried cherries and white chocolate chips."
 
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photo by Boomette photo by Boomette
photo by Boomette
Ready In:
1hr 33mins
Ingredients:
13
Yields:
4 dozen
Serves:
48
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ingredients

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directions

  • 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.

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Reviews

  1. I did only 2 dozen but I had 36 cookies. I used half butter and half vegetable oil. I didn't pack the brown sugar. I used dried cranberries. They cooked the 17 minutes require. Thanks Lainey. They're wonderful. Made for Holiday tag.
     
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RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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