Ingredients
- 1 stick (1/2 cup) unsalted butter
- softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon vanilla
- 1 large egg
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 1 1/2 cups old-fashioned rolled oats (not quick-cooking)
- 1/3 cup dried apricots (2 ounces)
- cut into 1/4-inch pieces
- 1/3 cup shelled pistachios (1 1/2 ounces; not dyed red)
- coarsely chopped
Instructions
- Put oven racks in upper and lower thirds of oven and preheat oven to 350F.
- Butter 2 baking sheets.
- Beat together butter and sugars in a large bowl with an electric mixer at medium-high speed until fluffy, then beat in vanilla.
- Add egg and beat until combined well.
- Stir together flour, baking soda, salt, and cinnamon in a small bowl, then add to dough and mix at low speed until just combined.
- Fold in oats, apricots, and pistachios.
- Spoon rounded tablespoons of dough about 2 inches apart onto baking sheets.
- Bake cookies, switching position of sheets halfway through baking, until golden brown, 16 to 18 minutes.
- Transfer cookies with a spatula to racks.
- (Cookies will crisp as they cool.)
← Back to all recipes