Oatmeal Pistachio Cookies Food
PISTACHIO APRICOT OATMEAL COOKIES
Categories Cookies Mixer Fruit Nut Dessert Bake Kid-Friendly Quick & Easy Apricot Pistachio Oat Healthy Gourmet Small Plates
Yield Makes 18 large cookies
Number Of Ingredients 12
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.)
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- Pulse flour, oats, pistachios, salt, and baking soda in a food processor to combine (small pieces of oats and pistachio should still be visible).
- Using an electric mixer on medium-high speed, beat butter, granulated sugar, and powdered sugar in a medium bowl to create air pockets in butter, about 5 minutes; mixture will look light and fluffy. Reduce speed to low and add dry ingredients, mixing just until blended. Divide dough between 2 sheets of plastic wrap or parchment paper and shape into about 1½”-diameter logs. Chill until firm, at least 1 hour.(The colder your dough, the easier it will be to cut into even slices.)
- Place racks in lower and upper thirds of oven; preheat to 350°. Using a serrated knife, slice logs into ¼”-thick rounds and place on parchment-lined baking sheets, spacing about ½” apart. Bake, rotating baking sheets once, until cookies are golden brown around the edges, 10–12 minutes. Transfer to wire racks; let cool.
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- Take tablespoonfuls of the mixture and gently form into squashed balls then lay on a lined baking sheet - note the mixture is fairly sticky and doesn't really change shape when it bakes.
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