Pistachio Apricot Oatmeal Cookies, cooked by Jessica and Val

Active time: 20 min Start to finish: 45 min

1 stick (1/2 cup) unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon vanilla
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 1/2 cups old-fashioned rolled oats (not quick-cooking)
1/3 cup dried apricots (2 oz), cut into 1/4-inch pieces
1/3 cup shelled pistachios (1 1/2 oz; not dyed red), coarsely chopped

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. Chill dough for 15-20 minutes until firm.

Spoon rounded tablespoons of dough about 2 inches apart onto a baking sheet. Bake cookies until golden brown, 16 to 18 minutes. Transfer cookies with a spatula to racks. (Cookies will crisp as they cool.)

Makes 18 large cookies.