![]() ![]() 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. 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. 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. The mixture will be thick Next, let the dough rest for 20 minutes. Then, fold in the walnuts, oats, and raisins. Add the wet ingredients to the dry ingredients and mix until just combined. They baked into a medium-thin cookie but still had some weight and substance to them. Whisk together the wet ingredients in one mixing bowl and the flour, baking soda, baking powder, cinnamon, and salt in another. 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. Or, just look for a cookie recipe that includes oat flour. 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. Mix the flour, baking soda, salt and cinnamon together in a small bowl and add it into the stand mixer in small batches until it is all combined, then add oats and raisins. I'll usually take thick over thin, chewy over crispy. Preheat the oven to 375 degrees and in a stand mixer cream together the butter, sugar and brown sugar until lightened and fluffy before adding in eggs and vanilla. 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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