I know a good thing when I see one, so when I saw Molly’s post on Pistachio-Apricot Oatmeal Cookies I just had to make them. I did use dried cherries instead of the apricots, but only because I ate the apricots as I was mixing up the batter.
The cookies were buttery and delicious, as Anne can attest since she beat me to the punch and made them on Sunday.
There’s not much more to say – hasn’t it all been said? – except that these are a wonderful twist on regular oatmeal cookies and it’s a combination I’ll use again and again.
Dried Cherry and Pistachio Oatmeal Cookies
originally from Gourmet Magazine
1/2 cup unsalted butter, at room temperature
¾ cup packed light brown sugar
¼ cup granulated sugar
¼ tsp pure vanilla extract
1 large egg
¾ cup all-purpose flour
½ tsp baking soda
¼ tsp salt
1/8 tsp ground cinnamon
1 ½ cups old-fashioned rolled oats (not quick-cooking)
1/3 cup dried cherries
1/3 cup shelled unsalted pistachios, coarsely chopped
Preheat oven to 350 F. Line them with parchment paper.
In a large bowl, beat together butter and sugars with an electric mixer until fluffy. Add vanilla, and beat to incorporate. Add egg, beating to combine well. In a separate bowl, stir together flour, baking soda, salt, and cinnamon, and then add these dry ingredients to the wet ingredients, mixing at low speed until just combined. Using a rubber spatula, fold in the oats, cherries and pistachios.
Spoon rounded tablespoons of dough about two inches apart onto the baking sheets. Bake cookies, switching position of sheets halfway through baking, until golden brown, about 15 to 18 minutes. Transfer cookies carefully with a spatula onto racks. The cookies will crisp as they cool.
Makes 1 1/2-2 dozen cookies