Ingredients

Makes 18 large 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

　　

Step 1

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 baking sheets.

　　

Step 2

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.

　　

Step 3

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