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Apricot Pistachio Oatmeal Cookie

Decadent Apricot Pistachio Oatmeal Cookie Bliss Awaits

Enjoy the delightful flavors of Apricot Pistachio Oatmeal Cookies, combining sweet apricots and crunchy pistachios in every bite.
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Prep Time 17 minutes
Cook Time 11 minutes
Chilling Time 30 minutes
Total Time 58 minutes
Servings: 24 cookies
Course: DESSERTS
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 3/4 cup all-purpose flour Use all-purpose flour for a light and tender cookie texture.
  • 1/2 tsp baking soda This keeps your cookies perfectly soft and chewy.
  • 1/2 tsp cinnamon Adds a warm, aromatic spice that complements the sweetness.
  • 1/4 tsp nutmeg Just a pinch for a cozy depth of flavor.
  • 1/2 cup unsalted butter, melted but cooled This creates a rich and buttery base for your cookies.
  • 1/2 cup granulated sugar Balances sweetness with a delightful crisp edge.
  • 1/2 cup light brown sugar Imparts moisture and a hint of caramel flavor.
  • 1 large egg, room temp Ensures even mixing and helps bind the cookie dough.
  • 2 tsp vanilla extract For a sweet, fragrant note that enhances all flavors.
  • 1 1/2 cups old fashioned oats Provides heartiness and a chewy texture—don’t skip these!
For the Mix-ins
  • 1 cup rough chopped dried apricots These add natural sweetness and a chewy consistency that’s simply delightful.
  • 1/2 cup salted/roasted pistachios Brings crunch and a beautiful nutty flavor to each cookie.
For Dipping
  • 2 cups white chocolate, melted for dipping Adds a luxurious touch and balances the flavors beautifully.

Equipment

  • mixing bowl
  • Baking sheets
  • Parchment Paper
  • Mixer
  • Measuring Cups
  • measuring spoons
  • Wire Rack

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) to get it nice and hot for baking.
  2. Line two baking sheets with parchment paper and set them aside.
  3. Combine the flour, baking soda, cinnamon, and nutmeg in a bowl.
  4. Mix the melted butter and both sugars in the bowl of a mixer.
  5. Add the egg and vanilla extract while the mixer runs on medium speed.
  6. Gradually spoon in the flour mixture into the wet ingredients.
  7. Stir in the old-fashioned oats until they are evenly distributed throughout the dough.
  8. Fold in the chopped apricots and pistachios by hand.
  9. Refrigerate the dough for 30 minutes.
  10. Scoop the chilled dough onto the prepared baking sheets in rounded 1.5 Tbsp size mounds.
  11. Bake for 10-11 minutes until the edges are a dark golden brown and the tops remain light and soft.
  12. Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  13. Prepare your melted white chocolate in a bowl, then dip one side of each cookie into the chocolate.
  14. Lay the dipped cookies back on a parchment-lined sheet and sprinkle with chopped pistachios and extra apricots.
  15. Repeat the dipping process until all cookies are done.
  16. Allow the cookies to set completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 100IUCalcium: 20mgIron: 0.5mg

Notes

Drizzle some extra melted chocolate on top for an added decorative flair.

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