Think what a better world it would be if we all-the whole world-had cookies and milk about three o’clock every afternoon and then lay down with our blankets for a nap.

~ Robert Fulghum, author

Imagine if we could do that, just like when we were kids.  I agree with Mr. Fulghum, the world would be a better place.  The only question is…

What cookie would you choose ?  Chocolate Chip? Peanut Butter? Snickerdoodle, perhaps? How about a White Chocolate Macadamia Nut Cookie? Right now, if I had to choose, I would pick an oatmeal cookie. To me, there’s something very comforting about oatmeal cookies, especially the thick and chewy kind studded with dried fruits (not raisins!) and nuts.  These cookies are simple, yet full of flavors from the combination of plump, sweet dried apricots and the distinctive-tasting pistachios. This recipe is very adaptable so feel free to try other combinations of dried fruits and nuts like cherries and pecans or figs and walnuts.  White or dark chocolate chips  are also good additions, but, for me, I love the idea of keeping these cookies chocolate-free.

While I might not be able to take a quick nap at work, I can still take a restful break and eat one of these tasty cookies, with an ice cold glass of milk, of course.

Apricot Pistachio Oatmeal Cookies
Yields approximately 1 1/2 to 2 dozen cookies

Ingredients:
1 cup old-fashioned rolled oats (not quick-cooking)
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 to 1 teaspoon ground cinnamon, to taste
1/4 teaspoon salt
4 tablespoons (1/4 cup) unsalted butter, room temperature
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla bean paste or vanilla extract
1/2 cup chopped pistachios
3/4 cup chopped dried apricots

Method:
Preheat oven to 350 degrees F and line two baking sheets with silicone mats (Silpat) or parchment paper.

In a medium bowl, whisk together oats, flour, baking soda, cinnamon, and salt. Set aside.

In a food processor fitted wit a paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 5 minutes. Add egg and vanilla extract and beat until combined. Turn mixer speed to low and add the oat mixture, and mix just until incorporated. Do not overmix. Stir in pistachios and apricots by hand.

Lightly flour hands and roll dough into 1-inch to 1 ½-inch balls and place about 2 inches apart on prepared baking sheets. Bake for 10-12 minutes or until lightly browned. Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container up to 3 days.

Adapted from Martha Stewart.

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