oatmeal apricot dark chocolate cookies

Ingredients

• 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

Instructions

1. Preheat oven to 350 degrees.
2. Line baking sheets with parchment.
3. In a medium bowl whisk the flour, baking soda and salt together. Set aside.
4. In a large bowl beat together the butter, sugar and brown sugar until light and fluffy.
5. Add the egg and vanilla and beat briefly to combine.
6. Fold in the flour, soda, salt mixture.
7. Fold in the oats, apricots and dark chocolate until just mixed together.
8. Drop by the tablespoon onto the baking sheets. Leave at least 2 inches in between each cookie. The dough spreads when baked.
9. Bake for 10-11 minutes until golden. The edges will be slightly dark and crispy looking and the centers just done.
10. Let the cookies cool on the baking sheet.
11. Store in a sealed plastic container.
12. Best when fresh or one day old but will keep for three to four days…if you can make ‘em last that long.