Oatmeal Cookies With Apricots and Pistachios

READY IN: 1hr 33mins
SERVES: 48
YIELD: 4 dozen
UNITS: US

INGREDIENTS

Nutrition
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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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