Yields approximately 1 1/2 to 2 dozen cookies
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
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.