– 1 cup quick oats (not instant)
– 1 cup all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup coconut oil, melted
– 1/2 cup brown sugar, packed
– 1/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup dried apricots, chopped
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone mat.
2. In a medium-sized bowl, whisk together the quick oats, all-purpose flour, baking soda, cinnamon, and salt. Set this dry mixture aside momentarily.
3. In a large mixing bowl, cream together the melted coconut oil, brown sugar, and granulated sugar until well combined. This will create a rich, caramel-like base for our cookies.
4. Beat in the egg and vanilla extract, allowing them to incorporate fully into the mixture. The vanilla adds warmth, while the egg binds everything together, ensuring a chewy and moist texture.
5. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Over-mixing can lead to tougher cookies, so be gentle and aim for a cohesive dough.
6. Fold in the chopped dried apricots, distributing them evenly throughout the dough. The natural tartness and chew of the apricots will add a delightful surprise with every bite.
7. Using a tablespoon or cookie scoop, portion out the dough onto the prepared baking sheet, leaving a couple of inches of space between each cookie. Flatten them slightly with your fingertips or the bottom of a glass, creating the classic cookie shape.
8. Bake the cookies for about 10-12 minutes, or until they turn a light golden brown around the edges. Err on the side of slightly underbaked for a softer texture, as they will continue to firm up as they cool.
9. Once done, transfer the cookies to a wire rack and allow them to cool completely. Though it may be tempting to dive in straight away, do exercise restraint as they reach the perfect texture during this process.
Tips & Variations:
– For added decadence, consider incorporating a handful of chopped walnuts or pecans into the cookie dough. The crunch and nutty flavors will complement the tangy apricots beautifully.
– If you prefer a slightly more chewy texture, substitute half of the quick oats with old-fashioned rolled oats. The oats will still impart their delightful nuttiness, just with a bit more texture.
– To accommodate special dietary needs, this recipe can easily be made gluten-free by using a 1-to-1 gluten-free flour blend in place of all-purpose flour.
– These cookies store well in an airtight container at room temperature for up to a week. However, be aware that they may vanish faster than expected, as they tend to disappear mysteriously whenever they are in reach!
The story behind these Oatmeal Apricot Cookies is etched into the very fabric of my memories, reminding me of the love and joy that comes from simple family traditions. From the comforting aroma that wafts through the kitchen to the mildly sweet taste that lingers on your tongue, these cookies encapsulate the true spirit of homemade goodness. So, dear reader, let us savor the past, create new memories, and indulge in these delightful treats as timelessly as generations before us.