This recipe yields a cookie that is thinner, chewier, and crispier than I’d ordinarily choose, but it’s absolutely delicious. The high ratio of brown sugar to white results in a deep caramel flavor, which goes wonderfully with the pistachios and dried apricots.
1/2 cup unsalted butter (room temperature)
3/4 cup light brown sugar (firmly packed)
1/4 cup granulated sugar
1/4 teaspoon pure vanilla extract
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1-1/2 177 old-fashioned rolled oats
1/3 cup dried apricots (cut into 1/4" dice)
1/3 cup unsalted pistachios (coarsely chopped)
1) Put oven racks in upper and lower thirds of oven, and preheat oven to 350 degrees Fahrenheit.
2) Spray two baking sheets with cooking spray, or line them with silicone baking mats, if you have them.
3) In a large bowl, beat together butter and sugars with an electric mixer until fluffy.
4) Add vanilla, and beat to incorporate.
5) 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.
6) Using a rubber spatula, fold in the oats, apricots, and pistachios.
7) Spoon rounded tablespoons of dough (I used a small ice-cream scoop) about two inches apart onto the baking sheets.
8) Bake cookies, switching position of sheets halfway through baking, until golden brown, about 15 to 18 minutes.
9) Transfer cookies carefully with a spatula onto racks. The cookies will crisp as they cool.
from Gourmet Magazine