Ingredients
Method
- 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.
Notes
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.