APRICOT OATMEAL COOKIES
Dried apricots spice up oatmeal cookies with a new-fashioned twist.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 72
Number Of Ingredients 14
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.
Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 10 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 50 mg
OATMEAL PISTACHIO COOKIES
I love a good chocolate chip cookie. But there's something even more deeply comforting about a warm oatmeal cookie. This is a soft cookie with a crisp edge, filled with the bright taste of pistachios and a little unexpected tartness of dried cherries. These cookies are best the day they are baked. Luckily, you can save the dough in the refrigerator and bake a batch whenever you need some of this warmth.
Provided by Shauna Ahern
Categories dessert
Yield About 3 dozen cookies
Number Of Ingredients 14
Steps:
- Combining the dry ingredients: Whisk together the flour mix, oat flour, psyllium, baking powder, baking soda, and salt. Set aside.
- Creaming the butter and sugar: Put the butter into the bowl of a stand mixer. Whirl it at medium speed until the butter is spread out in the bowl. Add the white and brown sugar. When the sugars are fully combined with the butter and make a creamy butter substance, stop the stand mixer.
- Finishing the dough: With the stand mixer running, add the eggs, one at a time. Pour in the vanilla extract.
- Pour about 1/4 of the dry mixture into the dough, with the stand mixer running. When the flour has fully disappeared into the batter, add more. Continue this until all the dry ingredients are mixed into the wet ingredients.
- Add the oats, pistachios, and dried cherries to the bowl. When they are fully incorporated into the dough, turn off the stand mixer.
- Scrape the dough into a large bowl and cover with plastic wrap. Refrigerate for at least 2 hours before baking. (It's best to let the dough refrigerate overnight.)
- Baking the cookies: Heat the oven to 375 degrees F. Lay a piece of parchment paper down on a baking sheet.
- Using a small ice cream scoop, scoop out a ball of dough. (If you do not have an ice cream scoop, make a ball of dough about the size of a ping-pong ball.) Put six balls of dough, evenly spaced, onto the prepared baking sheet. Slide the baking sheet into the oven.
- Bake until the cookies are crisp at the edges but still a bit soft in the center, 12 to 15 minutes. Take the cookies out while they are still soft to the touch. Let them cool on the baking sheet for at least 20 minutes before moving them carefully to a cooling rack.
- Repeat with the remaining cookie dough. Or, you can wrap the dough in plastic and store it in the refrigerator. You can make a batch of warm cookies when you want.
- Variations: If you cannot eat dairy, you can make this with "buttery" sticks made for vegans. If you cannot eat nuts, don't use the pistachios!
- Suggestions: If you bake by weight, you can substitute any of the last ingredients, depending on your food preferences. We like chocolate chips, raisins, walnuts, or dried cranberries in these cookies too.
Nutrition Facts : Calories 186 calorie, Fat 10 grams, SaturatedFat 4 grams, Cholesterol 24 milligrams, Sodium 119 milligrams, Carbohydrate 22 grams, Fiber 2 grams, Protein 4 grams, Sugar 12 grams
OATMEAL COOKIES WITH APRICOTS AND PISTACHIOS
Try other delicious combinations, such as dried cranberries and butterscotch chips or dried cherries and white chocolate chips.
Provided by CookingONTheSide
Categories Drop Cookies
Time 1h33m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 117.5, Fat 5.6, SaturatedFat 2.7, Cholesterol 19, Sodium 56.5, Carbohydrate 15.4, Fiber 1.1, Sugar 8.2, Protein 2.2
PISTACHIO APRICOT OATMEAL COOKIES
Categories Cookies Mixer Fruit Nut Dessert Bake Kid-Friendly Quick & Easy Apricot Pistachio Oat Healthy Gourmet Small Plates
Yield Makes 18 large cookies
Number Of Ingredients 12
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.)
SOFT OATMEAL APRICOT COOKIES
These cookies are a real attention-getter because of their spicy flavor. They are the perfect snack for a cool fall day.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 7 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream shortening and brown sugar. Beat in molasses. Add the eggs, one at a time, beating well after each. Combine remaining ingredients; stir into batter. Cover and refrigerate for at least 2 hours. , Shape into 1-in. balls and place 2 in. apart on greased baking sheets. Bake at 350° for 10 minutes or until browned.
Nutrition Facts : Calories 138 calories, Fat 5g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 67mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
SAINT PATRICK'S PISTACHIO COOKIES
These taste-tempting green pistachio cookies are the ideal Saint Patrick's Day treat! Two secret ingredients, avocado and applesauce, keep all the taste and texture!
Provided by Kate's Kitchen
Categories World Cuisine Recipes European UK and Ireland Irish
Time 35m
Yield 35
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
- Puree avocado in the bowl of a food processor. Add butter and blend until creamy. Add applesauce, sugar, and milk; pulse to combine. Add egg; pulse until smooth. Add pudding mix, vanilla extract, baking powder, and salt; pulse until dough is smooth and pastel green.
- Place pistachio nuts in a resealable freezer bag and crush with a meat mallet. Add crushed pistachio nuts and flour to dough; pulse to combine.
- Drop tablespoons of dough 2 inches apart onto prepared baking sheets; flatten gently.
- Bake in the preheated oven until bottoms are beginning to brown, about 15 minutes. Remove from oven and cool on baking sheets, 5 to 10 minutes.
Nutrition Facts : Calories 92.9 calories, Carbohydrate 14.7 g, Cholesterol 8.8 mg, Fat 3.1 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 138.8 mg, Sugar 7.4 g
FAMILY FAVORITE CHEWY APRICOT PECAN OATMEAL COOKIES
It was my turn to make the fellowship treat for church. Between Sunday School and the morning service we have a short coffee break where we enjoy coffee, juice and some sort of coffee cake etc... I wanted something some what healthy that everyone could easily grab. I had a big container of oatmeal and dried apricots in the pantry and used them as my jumping point. These even make a fantastic breakfast cookie!
Provided by Chef Buggsy Mate
Categories Dessert
Time 1h
Yield 36 cookies, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Line baking sheets with parchment paper.
- Mix the flour, baking powder, slat, cinnamon, and oatmeal.
- Beat the butter, shortening, water and sugars together until light and fluffy.
- Add the eggs and beat well, scraping down the sides of bowl when needed. Beat in the honey and vanilla until fully blended.
- Add the flour mixture in two additions, beating each until well combined.
- Stir in the chopped apricots and pecans.
- Drop by tablespoonfuls about 2 inches apart on cookie sheets.
- Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
- Let cool on the pan for 5 minutes, then transfer to a cooling rack.
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