No. 299: Chewy Apricot Almond Oatmeal Cookies

One week until babies!

If they don't come on their own first (which is still pretty likely), we'll go and get them next week. This gives my little Type A heart a warm, fuzzy feeling. I love the idea of having a plan in place.

Not that we are at all prepared for the reality that's about to hit us like a semi truck, but we're excited.

Chewy Apricot Almond Oatmeal Cookies

I started the morning out thinking I would make almond-apricot biscotti, but didn't feel like going through the whole process of baking, slicing, toasting, etc. Remember, I'm lazy these days:)

These cookies seemed like a nice compromise.

Ingredients

Makes about 17 cookies
1 1/4 cups all-purpose flour
3/4 cup old-fashioned large flake rolled oats
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
3/4 cup packed light brown sugar
3 tablespoons honey
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup whole almonds, toasted and coarsely chopped
1/3 cup sunflower seeds
2 tablespoons flax seeds (optional)
1/2 cup coarsely chopped dried apricots
Coarse sea salt for sprinkling

To make

Preheat your oven to 350 degrees. Line two large baking sheets with parchment paper and set aside.

In a medium bowl, whisk together flour, oats, ground cinnamon, ground nutmeg, baking soda, baking powder and salt until evenly blended; set aside.

In a large bowl, beat together butter, brown sugar and honey using an electric hand mixer on medium-high speed until smooth, creamy and a bit fluffy, about 1 minute. Add egg and vanilla extract and beat until well combined and smooth, about 30 seconds. Add flour mixture and beat on low speed until just blended, 10-15 seconds.

Add chopped almonds, sunflower seeds, flax seeds and chopped apricots. Fold them in until evenly combined using a rubber spatula.

Final batter

Use a 1.5-oz ice cream scoop to drop mounds of dough onto the prepared baking sheets, spacing them about 3 inches apart. Flatten each cookie using the bottom of a dry measuring cup, sprinkle each one with a bit of sea salt and bake until golden brown around the edges, about 12 minutes.

Cooked cookies

Let cookies cool for 1 minute on the baking sheet before transferring individually to a wire rack to cool completely.

These stay soft and chewy for days in an airtight container.

The results

Soft and chewy and just the right amount of sweetness. I really like this recipe.

Close up cookies

And these cookies are sort of breakfasty despite themselves. You feel like you're having sugary oatmeal in cookie form.

Next time I'll add about 1/8th of a cup of oatmeal and some flax seeds for more texture. But these are delicious as they are!

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