Apricot Chocolate Oatmeal Cookies
These healthy, chewy, and not too sugary cookies with old-fashioned rolled oats, dark chocolate, and the little tangy-sweet taste of apricot are savory and irresistible!A family favorite enjoyed by all who have tasted them!
Ingredients
- ½ cup butter softened
- ½ cup brown sugar packed
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cup old-fashionned rolled oats
- ½ cup dried apricots chopped in 4
- ½ cup bittersweet chocolate chips
Instructions
- Preheat oven to 350 F.
- With a hand mixer or a stand mixer using a paddle attachment, cream the butter and the two sugars until smooth.
- Add the egg and vanilla extract until combined.
- In another bowl, whisk the flour, baking soda, and salt.
- On low, mix the dry ingredients into the wet until combined.
- Add the rolled oats, apricots, and chocolate chips. The dough will be thick and sticky.
- On a cookie sheet place parchment paper or a silicone baking mat. Add one tablespoon of dough at a time using a cookie scoop (recommended) or two tablespoons. Leave enough space between them so they can spread nicely.
- Bake in the oven for 8 to 10 minutes until lightly golden on the edges but still soft in the center.
- Remove the baking sheet from the oven with gloves. Let cool before putting them on a wire rack. They will quickly harden.
- Repeat with the remaining dough. You can reuse the same sheet of parchment paper each time.
Notes
Adapted from Closet Cooking.
Storage: keep cookies for 2-3 days in an airtight container at room temperature or freeze them for up to six months.
Tried this recipe?Let us know how it was!