Note to self: next time you are baking with pistachios, crush some on top of the baked goods before baking (or just after they come out of the oven) for some added visual flair. The takeaway for me here is to explore more creative options and ingredients starting with my favorite basic cookie dough(s) as the foundation, and try the pistachio, apricot combination in future cooking exploration. Whisk the flour, baking powder, nutmeg, and salt together in a medium bowl. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray. I liked the crunchy saltiness of the pistachio with the oatmeal, and the sweet voluptuousness of the apricot chunks after they soften up in the oven heat. Adjust the oven racks to the low and middle positions and heat the oven to 350 degrees. I left a few out on the counter, and those too lost their bite. The cookies crisped up for a few hours after baking, but softened up after I put some of them in an airtight plastic bag for the night. The other criticism I have is that they were just too buttery for my tastes - I know most cookies have butter in them, but generally speaking, I don't like to see a shiny, buttery glaze on a cookie. The pale green pistachio accents for the most part were hidden within the dough, as were the apricots. They baked into a medium-thin cookie but still had some weight and substance to them. I thought juicy, vibrant-colored dried apricots would add yet more visual punch, unexpected flavor, and texture.Įxpectations were high for these cookies. With their bright green color, pistachios add a pretty accent to food. I liked the idea of using something other than raisins and walnuts to complete a fairly standard oatmeal cookie recipe. So, for a while I've been thinking about finding a new signature cookie to share, and this Pistachio Apricot Oatmeal Cookie recipe jumped off the pages of Gourmet at me. I love to share homemade cookies on planes, trips, hikes, picnics, and with friends at parties - I used to bring a favorite Espresso Chocolate Chip cookie to all occasions - I gave a few friends the recipe, and they now carry that torch, and have made the Espresso Chocolate Chip Cookies their own. ![]() I love the way many frosted cookies look, but am weary because they often taste so bad. ![]() I stay clear of flaky, fancy, and/or fruit filled cookies, and as a general rule of thumb - hold the nuts, hold the sprinkles. Or, just look for a cookie recipe that includes oat flour. Stir until well blended (it will seem dry at first but it will start to come together). Add brown sugar, 1 Tbsp egg, flour, oats, baking soda, cinnamon and salt to melted butter. Heat in microwave on HIGH power until almost fully melted. I'll usually take thick over thin, chewy over crispy. Place butter in a medium microwave safe mixing bowl. I prefer straightforward classics chocolate chunk or chip but not chocolate chocolate chip, peanut butter (no chocolate chips), oatmeal cookies and shortbread.
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