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.
There are times when I make a cookie that is so gosh darn good, a cookie that breaks tradition, a cookie that makes my heart melt, a cookie that makes me want to eat another and another. This Apricot Pistachio Oatmeal Cookie is “that” cookie. The Apricot Pistachio Oatmeal Cookie is the cookie that makes me think to open a business selling (and eating) cookies like these because a great cookie needs to be shared and if I love them this much then surely everyone else will to right? In the meantime keep reading to see what makes these Apricot Pistachio Oatmeal Cookies so amazing.
Why I’m in love with these Apricot Pistachio Oatmeal Cookies:
- We start with a crumbly edged, chewy centered oatmeal cookie that melts in your mouth.
- To that we add rough chopped, plump, chewy dried apricots.
- Next we throw in some roasted and salted pistachios which adds a great little crunch.
- Then dip one side in creamy white chocolate and sprinkle with more apricots and pistachios.
- Each bite is light, chewy, sweet, creamy and crunchy.
- That little bit of salt on the pistachios works as a wonderful balancer to the sweet.
A couple things to note about this cookie. The batter is a bit soft and will need to be refrigerated before scooping. The cookies will get a darker golden brown on the edges, this is normal and perfectly fine. I used larger pieces of apricot inside the cookie batter but if you prefer smaller pieces that is fine to. Pull the cookies out of the oven when the edges reach the darker golden brown color and appear to be baked, very center may still be pale in color and be soft, this is fine, its not raw.
A word on pistachios. In my experience if you are going for a greener pistachio go with the ones in the shell. For this cookie I bought a bag of shelled pistachios for the inside of the cookie because they aren’t noticeable. But for the sprinkling on top of the white chocolate I shelled and rough chopped about 30 pistachios so the green was bright on the outside. You could go with all shelled to save time of course but thought the tip might help if you are wanting that beautiful green color.
The white chocolate is optional but so worth the extra step! I would not recommend skipping it 😉 .
So there you have it, can you smell these baking? Can you begin to imagine how great they taste? Good, now go make yourself a batch (or two).
Check out these other great cookies recipes!!
FORGOT TO PIN IT? Here it is. Thanks.
- ¾ cup flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ cup unsalted butter melted but cooled
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg room temp
- 2 tsp vanilla extract
- 1½ cups old fashioned oats
- 1 cup rough chopped dried apricots (plus more for garnish)
- ½ cup salted/roasted pistachios (plus more for garnish)
- 2 cups white chocolate melted for dipping.
- 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 ½ hour.
- When ready, scoop dough onto cookie sheet in rounded 1½ 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.
A word on pistachios. In my experience if you are going for a greener pistachio go with the ones in the shell. For this cookie I bought a bag of shelled pistachios for the inside of the cookie because they aren't noticeable. But for the sprinkling on top of the white chocolate I shelled and rough chopped about 30 pistachios so the green was bright on the outside. You could go with all shelled to save time of course but thought the tip might help if you are wanting that beautiful green color.