Pistachio Apricot Oatmeal Cookies

• 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 ounces), cut into 1/4-inch pieces
• 1/3 cup shelled pistachios (1 1/2 ounces; not dyed red), coarsely chopped

1. Put oven racks in upper and lower thirds of oven and preheat oven to 350F.
2. Butter 2 baking sheets.
3. Beat together butter and sugars in a large bowl with an electric mixer at medium-high speed until fluffy, then beat in vanilla.
4. Add egg and beat until combined well.
5. Stir together flour, baking soda, salt, and cinnamon in a small bowl, then add to dough and mix at low speed until just combined.
6. Fold in oats, apricots, and pistachios.
7. Spoon rounded tablespoons of dough about 2 inches apart onto baking sheets.
8. Bake cookies, switching position of sheets halfway through baking, until golden brown, 16 to 18 minutes.
9. Transfer cookies with a spatula to racks.
10. (Cookies will crisp as they cool.)

unsalted butter, brown sugar, granulated sugar, vanilla, egg, flour, baking soda, salt, cinnamon, oldfashioned, pistachios

Taken from www.epicurious.com/recipes/food/views/pistachio-apricot-oatmeal-cookies-108704 (may not work)