1 ¼ cups rolled oats¾ cup all-purpose flour
½ tsp baking powder
½ tsp salt ½ cup
1 stick unsalted butter (room temperature)
½ cup packed golden brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
¾ cup roughly chopped dried apricots
¾ cup slivered almonds (note: do not toast almonds and after measuring, I lightly chop them up)
Preheat oven to 350 degrees. In a medium bowl, combine oats, flour, baking powder, and salt; set aside. In the bowl of an electric mixer, cream butter and sugars on medium speed until smooth; beat in egg and vanilla. With mixer on low speed, add oat mixture, and mix until just combined. Stir in apricots and almonds by hand.
Using a generous 1 Tbsp, roll dough into balls. Place balls 3 to 4 inches apart on a baking sheet lined with parchment paper. (I use a small ice cream scoop that holds just over 1 Tbsp, and put them directly onto the paper lined baking sheet). Using lightly moistened fingers to keep dough from sticking them, flatten balls to about ¾ inch thickness.
Bake cookies for approximately 15 – 17 minutes, or until edges just begin to brown. Cool at least 2 – 3 minutes on baking sheet, then transfer to a wire rack to cool completely.
Makes approximately 24 cookies.
Comments
Post a Comment