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