Best Oatmeal Cookies With Apricots And Pistachios Recipes

APRICOT PISTACHIO OATMEAL COOKIE RECIPE

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.

PISTACHIO APRICOT OATMEAL COOKIES

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 COOKIES WITH APRICOTS AND PISTACHIOS

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.

OATMEAL DRIED FRUIT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Sift together the flour, baking soda, salt, cinnamon and nutmeg, gradually stir into the creamed mixture. Finally, stir in the quick oats and dried fruit. Drop by rounded spoonfuls onto the unprepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

FRUIT AND NUT OATMEAL COOKIES

Steps:

• In a big bowl beat butter and shortening, using an electric mixer on medium to high speed, for 30 seconds.
• Add in sugars, orange peel, cinnamon, baking soda, and salt; beat until combined.
• Beat in eggs and orange juice until combined; beat in as much flour as you can with the mixer; stir in any remaining flour, oats, dried fruit, and nuts with a wooden spoon.
• Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
• Bake at 375° for 8 minutes or until edges are lightly browned.
• Cool on cookie sheet for 1 minute; transfer cookies to a wire rack and let cool.
• To make icing: in a bowl, stir the sifted powdered sugar and enough orange juice to make drizzling consistency; drizzle icing over cookies; let icing dry.
• To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze undrizzled cookies up to 3 months; thaw cookies and drizzle.

APRICOT OATMEAL COOKIES

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.

APRICOT OATMEAL COOKIES

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.

OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream the margarine with the brown sugar and white sugar. Stir in the egg and vanilla. Sift together the flour, baking soda and cinnamon; add to the creamed mixture and stir until just combined. Finally, mix in the oats, raisins, pineapple and walnuts.
• Drop dough by heaping teaspoonfuls onto the prepared cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cool for a few minutes on the cookie sheet before removing to wire racks to cool completely.