Apricot Pistachio Oatmeal Cookies

I have said this before I love pistachios! They are my all-time favourite nut! The only thing I don’t like about them is peeling them. I know you can buy peel pistachios, but they are way more expensive and I would more than likely eat more of them if I didn’t have to work for them.

A few weeks ago I came across this recipe from Daisy’s World and knew I had to try it! I didn’t really modify this recipe at all, the only thing I did was flatten the cookies after scooping them. If you don’t flatten them they will not spread out or bake properly.

I hope you enjoy these cookies as much as I did, they are a nice twist on the classic oatmeal raisin cookie and with Father’s Day coming up these could be a nice surprise for dad!

INGREDIENTS

1 cup of rolled oats

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1 teaspoon ground cinnamon, to taste

1/4 teaspoon salt

1/4 cup butter, room temperature

3/4 cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup chopped pistachios

1 cup chopped dried apricots

DIRECTIONS

Preheat the oven to 325 degrees F and line two baking sheets with parchment paper.

In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt. Set aside.

In a stand mixer fitted with a paddle attachment, cream butter, and sugar on medium speed until light and fluffy, about 5 minutes.

Add egg and vanilla extract and beat until combined.

Turn mixer speed to low and add the oat mixture, and mix just until incorporated. Do not overmix.

Stir in the pistachios and apricots.

Scoop cookies into 1-inch balls and place about 2 inches apart on the baking sheet. You will need to flatten the cookies a bit with your hand, if you don’t do this they will not spread out and bake thoroughly.

Bake for 10-12 minutes or until lightly browned. Cool cookies on a baking sheet for 5 minutes, then transfer to a wire rack to cool completely.