APRICOT PISTACHIO OATMEAL COOKIE RECIPE
Apricot Pistachio Oatmeal Cookies. These oatmeal cookies are studded with rough chopped dried apricots and roasted, salted pistachios. Then dipped in creamy white chocolate and sprinkled with more apricots and pistachios!! A delicious twist to a traditional cookie.
Provided by Stacey - The Sugar Coated Cottage
Categories Cookie
Time 47m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F
- Line two baking sheets with parchment, set aside.
- Place the flour, baking soda and spices in a bowl, stir to combine, set aside.
- Place melted butter in bowl of mixer.
- Add in the sugars and mix until well combined.
- With mixer on medium speed add in the egg and vanilla. Miix well to combine.
- Slowly add in the flour mixture a spoonful at a time.
- Next add in the oatmeal, mix well to combine.
- By hand fold in the apricots and pistachios.
- Refrigerate dough 1/2 hour.
- When ready, scoop dough onto cookie sheet in rounded 1 1/2 Tbsp size scoops.
- Bake 10-11 min, edges will be a darker golden brown and tops will still be light and soft.
- Let cool completely.
- When ready to dip prepare melted chocolate, dip one side of each cookie in white chocolate.
- Lay on a parchment line cookie sheet and sprinkle with chopped pistachios and apricots.
- Repeat until all cookies are done.
- Let set completely.
POACHED APRICOTS WITH PISTACHIO AND AMARETTO MASCARPONE
This dessert, which manages to be both rich and wonderfully refreshing, requires very little effort. Make sure, though, that you use apricots that are at their very best. Other light dessert wines can be used instead of Sauternes.
Provided by Yotam Ottolenghi
Categories parfaits and trifles, dessert
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Poach the apricots: Add Sauternes, lime half, vanilla, sugar and 3 tablespoons/40 milliliters water to a saucepan just big enough to hold the apricot halves in one layer. Place the pan over high heat and cook until the sugar has melted and the liquid boils.
- Remove the pan from the heat and place the apricots in the hot liquid, cut sides down. Leave them to poach in the residual heat until they are soft but still hold their shape (20 to 40 minutes, depending on how ripe they are) flipping them every 10 minutes. Set the apricots aside to cool slightly. (If not serving immediately, transfer the apricots to a covered container and refrigerate until needed.) Squeeze the lime into the syrup and then discard it; return the saucepan with the syrup to medium-high heat and simmer until reduced to about 1/4 cup/70 milliliters, 5 to 6 minutes. Set aside at room temperature until needed.
- Prepare the mascarpone mixture: Combine pistachios, amaretti cookies and sugar. Add three-quarters of this mixture to a bowl with the mascarpone and mix it all together until combined, then fold in the cream.
- To serve, divide the apricots and the amaretti cream between four bowls. Pour the syrup over the apricots and sprinkle the remaining amaretti and pistachio crumble over the cream. Finish with orange blossom water and lime zest and serve.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 18 grams, Carbohydrate 52 grams, Fat 41 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 19 grams, Sodium 312 milligrams, Sugar 35 grams
APRICOT OATMEAL COOKIES
Dried apricots spice up oatmeal cookies with a new-fashioned twist.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 72
Number Of Ingredients 14
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
SOFT OATMEAL APRICOT COOKIES
These cookies are a real attention-getter because of their spicy flavor. They are the perfect snack for a cool fall day.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 7 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream shortening and brown sugar. Beat in molasses. Add the eggs, one at a time, beating well after each. Combine remaining ingredients; stir into batter. Cover and refrigerate for at least 2 hours. , Shape into 1-in. balls and place 2 in. apart on greased baking sheets. Bake at 350° for 10 minutes or until browned.
Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 67mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
OATMEAL-APRICOT COOKIES
These cookies are very chewy and not overly sweet. Chopped dried apricots add a surprising fruity taste and go well with the oats and almonds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a medium bowl, combine oats, flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer, cream butter and sugars on medium speed until smooth; beat in egg and vanilla. With mixer on low speed, add oat mixture, and mix until just combined. Stir in apricots and almonds by hand.
- Divide dough into 12 pieces, and roll into balls. Place balls 3 to 4 inches apart on baking sheets. Using your fingers, flatten balls to about a 3/4-inch thickness.
- Bake cookies until edges begin to brown, 25 to 30 minutes. Let cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely.
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.)
OATMEAL PISTACHIO COOKIES
I love a good chocolate chip cookie. But there's something even more deeply comforting about a warm oatmeal cookie. This is a soft cookie with a crisp edge, filled with the bright taste of pistachios and a little unexpected tartness of dried cherries. These cookies are best the day they are baked. Luckily, you can save the dough in the refrigerator and bake a batch whenever you need some of this warmth.
Provided by Shauna Ahern
Categories dessert
Yield About 3 dozen cookies
Number Of Ingredients 14
Steps:
- Combining the dry ingredients: Whisk together the flour mix, oat flour, psyllium, baking powder, baking soda, and salt. Set aside.
- Creaming the butter and sugar: Put the butter into the bowl of a stand mixer. Whirl it at medium speed until the butter is spread out in the bowl. Add the white and brown sugar. When the sugars are fully combined with the butter and make a creamy butter substance, stop the stand mixer.
- Finishing the dough: With the stand mixer running, add the eggs, one at a time. Pour in the vanilla extract.
- Pour about 1/4 of the dry mixture into the dough, with the stand mixer running. When the flour has fully disappeared into the batter, add more. Continue this until all the dry ingredients are mixed into the wet ingredients.
- Add the oats, pistachios, and dried cherries to the bowl. When they are fully incorporated into the dough, turn off the stand mixer.
- Scrape the dough into a large bowl and cover with plastic wrap. Refrigerate for at least 2 hours before baking. (It's best to let the dough refrigerate overnight.)
- Baking the cookies: Heat the oven to 375 degrees F. Lay a piece of parchment paper down on a baking sheet.
- Using a small ice cream scoop, scoop out a ball of dough. (If you do not have an ice cream scoop, make a ball of dough about the size of a ping-pong ball.) Put six balls of dough, evenly spaced, onto the prepared baking sheet. Slide the baking sheet into the oven.
- Bake until the cookies are crisp at the edges but still a bit soft in the center, 12 to 15 minutes. Take the cookies out while they are still soft to the touch. Let them cool on the baking sheet for at least 20 minutes before moving them carefully to a cooling rack.
- Repeat with the remaining cookie dough. Or, you can wrap the dough in plastic and store it in the refrigerator. You can make a batch of warm cookies when you want.
- Variations: If you cannot eat dairy, you can make this with "buttery" sticks made for vegans. If you cannot eat nuts, don't use the pistachios!
- Suggestions: If you bake by weight, you can substitute any of the last ingredients, depending on your food preferences. We like chocolate chips, raisins, walnuts, or dried cranberries in these cookies too.
Nutrition Facts : Calories 186 calorie, Fat 10 grams, SaturatedFat 4 grams, Cholesterol 24 milligrams, Sodium 119 milligrams, Carbohydrate 22 grams, Fiber 2 grams, Protein 4 grams, Sugar 12 grams
ORANGE PISTACHIO COOKIES
I had never tried pistachios until I visited a friend who served me these cookies. I was in love! I made the recipe my own, and now my family can't get enough of them. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, orange zest and vanilla. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture., Divide dough in half. Roughly shape each portion into a 7-in. roll along the long end of a 14x8-in. sheet of waxed paper. Tightly roll waxed paper over dough, using the waxed paper to mold the dough into a smooth roll. Place waxed paper-covered roll in an airtight container; freeze 30 minutes or until firm, or refrigerate overnight. , Preheat oven to 350°. Sprinkle pistachios on a rimmed baking sheet. Unwrap and roll each roll of dough in pistachios. Cut dough crosswise into 1/4-in. slices. Place 1/2 in. apart on parchment-lined baking sheets. Bake 6-8 minutes or until bottoms are light brown. Cool slightly on pan. Remove from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar, orange juice and butter until smooth. Spread over cookies. If desired, sprinkle with additional pistachios. Let stand until set.
Nutrition Facts : Calories 83 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 27mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
APRICOT OATMEAL COOKIES
Make and share this Apricot Oatmeal Cookies recipe from Food.com.
Provided by dojemi
Categories Drop Cookies
Time 54m
Yield 54 cookies
Number Of Ingredients 14
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
OATMEAL APRICOT SQUARES
These apricot jam bars with oatmeal are crumbly, fruity, rich, and full of flavor.
Provided by lutzflcat
Categories Bar Cookies
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with cooking spray.
- Combine flour, oats, brown sugar, baking powder, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs.
- Mix almond extract into the beaten egg and stir into the crumb mixture.
- Press half of the crumb mixture into the prepared baking dish and spread apricot preserves over it. Top with the remaining crumbs, and gently press down. Sprinkle almonds evenly over the top.
- Bake in the preheated oven until golden brown, about 30 minutes.
- Remove from oven, cool on a wire rack, and then cut into squares.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 34.9 g, Cholesterol 35.8 mg, Fat 9.7 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 5.2 g, Sodium 132.4 mg
FAMILY FAVORITE CHEWY APRICOT PECAN OATMEAL COOKIES
It was my turn to make the fellowship treat for church. Between Sunday School and the morning service we have a short coffee break where we enjoy coffee, juice and some sort of coffee cake etc... I wanted something some what healthy that everyone could easily grab. I had a big container of oatmeal and dried apricots in the pantry and used them as my jumping point. These even make a fantastic breakfast cookie!
Provided by Chef Buggsy Mate
Categories Dessert
Time 1h
Yield 36 cookies, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Line baking sheets with parchment paper.
- Mix the flour, baking powder, slat, cinnamon, and oatmeal.
- Beat the butter, shortening, water and sugars together until light and fluffy.
- Add the eggs and beat well, scraping down the sides of bowl when needed. Beat in the honey and vanilla until fully blended.
- Add the flour mixture in two additions, beating each until well combined.
- Stir in the chopped apricots and pecans.
- Drop by tablespoonfuls about 2 inches apart on cookie sheets.
- Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
- Let cool on the pan for 5 minutes, then transfer to a cooling rack.
More about "pistachio apricot oatmeal cookies food"
APRICOT PISTACHIO OATMEAL COOKIES - STEPHANIE KAY …
From kaynutrition.com
Category CookiesTotal Time 45 minsEstimated Reading Time 3 minsCalories 289 per serving
PISTACHIO AND APRICOT OATMEAL COOKIES – A KITCHEN HOOR'S …
From akitchenhoorsadventures.com
GLUTEN FREE COOKIES WITH PISTACHIO AND APRICOTS
From insimoneskitchen.com
APRICOT PISTACHIO OATMEAL COOKIES - TASTY KITCHEN
From tastykitchen.com
OATMEAL COOKIES WITH DRIED APRICOTS RECIPE - FOOD
From foodandwine.com
APRICOT PISTACHIO OATMEAL TO GO RECIPE | QUAKER OATS
From quakeroats.com
APRICOT OATMEAL COOKIES - OHMRSTUCKER.COM
From ohmrstucker.com
APRICOT OATMEAL COOKIES | AMY'S HEALTHY BAKING
From amyshealthybaking.com
OATMEAL PISTACHIO COOKIES - CAROLINE'S COOKING
From carolinescooking.com
PISTACHIO-APRICOT OATMEAL COOKIES RECIPE | PHOENICIA SPECIALTY …
From phoeniciafoods.com
Estimated Reading Time 1 min
APRICOT PISTACHIO COOKIES | PISTACHIO COOKIES, RECIPES, CATERING FOOD
From pinterest.com
APRICOT AND PISTACHI0 SHORTBREAD - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
APRICOT PISTACHIO OATMEAL | CARRIE'S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
APRICOT PISTACHIO OATMEAL COOKIES | PUMPKIN OATMEAL CHOCOLATE …
From pinterest.ca
APRICOT PISTACHIO OATMEAL COOKIES - STEPHANIE KAY NUTRITION
From pinterest.ca
OATMEAL AND APRICOT COOKIES - DESSERT RECIPE - PRANA ORGANIC
From pranaorganic.ca
ALMOND AND PISTACHIO OATMEAL COOKIES - ARTOFPALATE.COM
From artofpalate.com
APRICOT MUFFINS WITH PISTACHIO AND OATS | LIL' COOKIE
From lilcookie.com
APRICOT PISTACHIO COOKIES - FORK IN THE KITCHEN
From forkinthekitchen.com
PISTACHIO OATMEAL COOKIES - JULIA'S CUISINE
From juliascuisine.com
PISTACHIO APRICOT GRANOLA BARS - MIA'S CUCINA
From miascucina.com
RECIPE OF THE MONTH | APRICOT PISTACHIO COOKIES - TOPS CLUB
From tops.org
PISTACHIO APRICOT OATMEAL COOKIES RECIPE - 101 COOKBOOKS
From 101cookbooks.com
APRICOT PISTACHIO COOKIES (GLUTEN FREE AND PALEO)
From acleanbake.com
APRICOT PISTACHIO OATMEAL COOKIE BUNDT ~ #BUNDTBAKERS
From thesweetsensations.com
PISTACHIO APRICOT THUMBPRINT COOKIES - VEGAN RICHA
From veganricha.com
PISTACHIO APRICOT OATMEAL COOKIES | RECIPE | OATMEAL COOKIES, …
From pinterest.co.uk
ITALIAN PISTACHIO COOKIES {PISTACHIO AMARETTI} - TAKE ... - TAKE …
From taketwotapas.com
AMARETTO APRICOT OATMEAL COOKIES - MAGNOLIA DAYS
From magnoliadays.com
CHEWY VEGAN OATMEAL APRICOT COOKIES - THE CONSCIENTIOUS EATER
From theconscientiouseater.com
CHEWY APRICOT OATMEAL COOKIES - BAKING ENVY
From bakingenvy.com
PISTACHIO APRICOT LINZER COOKIES - BAKING SENSE®
From baking-sense.com
TOFFEE-APRICOT OAT COOKIES RECIPE - FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love