Best Pistachio Apricot Oatmeal Cookies Recipes

Oatmeal Cookies With Apricots and Pistachios image

Provided by CookingONTheSide

Time 1h33m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 13

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup unsalted butter, melted and cooled slightly
1 cup light brown sugar, firmly packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups old fashioned oats (not instant)
1 cup dried apricot, cut into raisin-size pieces
1 cup unsalted pistachio nuts, chopped

Steps:

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.

Nutrition Facts : Calories 117.5, Fat 5.6, SaturatedFat 2.7, Cholesterol 19, Sodium 56.5, Carbohydrate 15.4, Fiber 1.1, Sugar 8.2, Protein 2.2

Apricot Oatmeal Cookies image

Provided by dojemi

Time 54m

Yield 54 cookies

Number Of Ingredients 14

1 cup butter (2 sticks) or 1 cup margarine, softened (2 sticks)
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon almond extract
salt
3 cups oats, uncooked
1 cup chopped dried apricot
3/4 cup dried cranberries
3/4 cup sweetened flaked coconut
3/4 cup slivered almonds, toasted

Steps:

Preheat oven to 350 degrees F.
In large bowl, with mixer on medium speed, beat butter and sugars 2 minutes or until creamy, occasionally scraping bowl.
Reduce speed to low; beat in eggs, flour, baking soda, cinnamon, almond extract, and 1/2 teaspoon salt just until blended.
Stir in oats and remaining ingredients.
Drop dough by rounded measuring tablespoons, 2 inches apart, onto ungreased cookie sheet.
Bake cookies 14 to 15 minutes or until tops are golden.
Cool cookies on wire racks.
Repeat with remaining dough.

Nutrition Facts : Calories 123.6, Fat 5.5, SaturatedFat 2.8, Cholesterol 16.9, Sodium 55.6, Carbohydrate 16.9, Fiber 1.5, Sugar 7.8, Protein 2.5

Apricot Oatmeal Cookies image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 72

Number Of Ingredients 14

2/3 cup granulated sugar
2/3 cup packed brown sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
1 teaspoon baking soda
1 teaspoon ground cinnamon or cardamom
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
3 cups quick-cooking oats
1 cup Gold Medal™ all-purpose flour
3/4 cup chopped dried apricots
1/2 cup finely chopped pecans

Steps:

Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour, apricots and pecans with electric mixer on medium speed until creamy, or mix with spoon. Stir in all remaining ingredients.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake cookies 8 to 10 minutes or until edges are brown and centers are soft. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 10 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 50 mg

Pistachio Apricot Oatmeal Cookies image

Yield Makes 18 large cookies

Number Of Ingredients 12

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

Steps:

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. 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.)