These cookies have puddles of dark chocolate…rivers and pools of melted dark chocolate.
They’re buttery and possess crispy edges, soft centers. Oats and tart, slightly sweet hunks of dried apricot give them rhythm, texture and the occasional kick.
Is this cookie description starting to sound like the back of a romance novel?
It’s summer here…where I am…lite reading material and chillaxing in the afternoon sun is on the menu. Best when done with a stack of cookies and a shot of ice cold milk.
Some things are always in season, right?
Summary: Buttery cookies with crispy edges, soft centers, hunks of tart apricot and dark chocolate.
- 3/4 cups all-purpose, unbleached flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cups old fashioned oats
- 1/4 cup dried apricots, chopped
- 1/3 cup dark chocolate, chopped roughly
- Preheat oven to 350 degrees.
- Line baking sheets with parchment.
- In a medium bowl whisk the flour, baking soda and salt together. Set aside.
- In a large bowl beat together the butter, sugar and brown sugar until light and fluffy.
- Add the egg and vanilla and beat briefly to combine.
- Fold in the flour, soda, salt mixture.
- Fold in the oats, apricots and dark chocolate until just mixed together.
- Drop by the tablespoon onto the baking sheets. Leave at least 2 inches in between each cookie. The dough spreads when baked.
- Bake for 10-11 minutes until golden. The edges will be slightly dark and crispy looking and the centers just done.
- Let the cookies cool on the baking sheet.
- Store in a sealed plastic container.
- Best when fresh or one day old but will keep for three to four days…if you can make ‘em last that long.
Preparation time: 12 minute(s)
Cooking time: 10-11 minute(s)
Number of servings (yield): 14
Culinary tradition: USA (General)
Copyright © fatpiginthemarket. Recipe by fat pig. Microformatting by hRecipe.