Lightly golden and chewy, these oatmeal apricot cookies are a definite contender for the title of best-ever oatmeal cookie. Brown sugar and vanilla perfume a fluffy dough which holds together chopped dried apricots and rolled oats. If you happen to be apricot-adverse, try the tasty toffee variation. I must confess that I prefer the apricot version – they taste amazing straight out of the oven, and the flavor intensifies over the next few days.
Oatmeal Apricot Cookies
3/4 cup flour
1 cup old-fashioned rolled oats
1/2 tsp baking soda
1/4 tsp salt
1/4 cup butter, softened
3/4 cup packed brown sugar
1 large egg
1 tsp vanilla extract
3/4 cup chopped dried apricots
Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper.
Combine flour, oats, baking soda, and salt in a medium bowl, blending with a whisk. Beat butter and sugar in a large mixer bowl until light and fluffy, about 5 minutes. Add egg and vanilla, beating to combine. Add the flour mixture, and mix just until incorporated. Stir in apricots.
Lightly flour hands and roll dough into 1-inch balls; place 2 inches apart on prepared baking sheets. Bake for 11 minutes or until lightly browned. Cool cookies on baking sheet for 1 minute, then transfer cookies to a wire rack and cool completely. Store in an airtight container up to 3 days.
Yield – 32 cookies (serving size: 1 cookie)
Calories – 62
Carbs – 11