Substituting dried apricots for raisins puts a delicious twist on the classic oatmeal raisin cookies. Oat on its own does not have a strong flavor, but it can be combined with a variety of ingredients to create tasty treats. Traditionally, raisins are used in oatmeal cookies to add sweetness, fruitiness, and a chewy texture to the cookies. Dried apricots, while not as sweet as raisins, are very fruity and slightly tart, which compliment the oats very well.
To enhance the flavor of these cookies, I also incorporated ground ginger into the dough. Ground ginger is slightly spicy and sweet on its own and in these cookies, it helps to brighten the flavor of the dried apricots. The cookies can be bakes as instructed for a chewy texture or can be baked longer for more crispy cookies. They store well in an airtight container at room temperature for a few days.
Oatmeal Apricot Cookies
Course: DessertsDifficulty: Easy12-15
cookies15
minutes12
minutesThe sweet and fruity dried apricots pair perfectly with oats to create a well balanced and delicious treat.
Ingredients
1/2 cup butter softened
1/2 cup dark brown sugar
1/4 c granulated sugar
1 large egg
1½ tsp vanilla extract
3/4 cup all purpose flour
1/4 tsp salt
1 tsp ground ginger
1 1/2 cup instant oat
1/2 tsp baking soda
1 cup chopped dried apricots
Directions
- Pre-heat the oven to 350℉.
- Mix together the flour, baking soda, salt and ginger and set aside.
- In a separate bowl, whisk butter with an electric mixer until light and fluffy (about 3-4 minutes).
- Add brown and granulated sugar and continue to mix until well combined (2-3 minutes).
- Add egg and vanilla and mix to combine.
- Add the dry ingredients to the wet ingredients and mix until just combined (do not over mix).
- Stir in the oats and dried apricots and mix by hand. Do not use the electric mixer in this step to avoid over-mixing your dough.
- Line a baking tray with parchment paper or silicone baking sheet.
- Working with one tablespoon of the dough at a time, roll into a small ball and place two inches apart on the baking sheet.
- Bake for 10-12 minutes for chewy cookies or 15-18 minutes for crispy cookies.
- Cool on the baking sheet for 2-3 minutes before transferring them to a cookie rack to cool completely.
