Description
These hearty oatmeal cookies combine the tart chewiness of dried apricots with a unique blend of maple syrup and brown sugar for long-lasting softness. Finished with a sprinkle of flaky salt, they are a perfect balance of sweet, salty, and earthy flavors.
Ingredients
- Unsalted butter, room temperature
- Brown sugar
- Maple syrup
- 1 Large egg
- 1 tsp Vanilla extract
- All-purpose flour
- Baking soda
- Kosher salt
- Cinnamon
- Old Fashioned Rolled Oats
- Dried Apricots, quartered
- Flaky salt, for topping
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a stand mixer fitted with the paddle attachment, cream the softened butter and brown sugar for 3 to 4 minutes until light and fluffy.
- With the mixer on low, add the maple syrup in 4 or 5 small additions, allowing each to incorporate before adding the next.
- Mix in the egg and vanilla extract until just combined.
- In a medium bowl, whisk together the flour, baking soda, kosher salt, and cinnamon.
- Add the dry ingredients to the butter mixture and mix on low speed only until the white streaks of flour disappear.
- Gently fold in the old-fashioned oats and quartered apricots by hand or on the lowest mixer setting until evenly distributed.
- Scoop the dough into 2.5-ounce balls, place on sheets 1 inch apart, and gently press down to half-inch thickness.
- Sprinkle with flaky salt and bake for 15 to 17 minutes until edges are golden brown but centers remain soft.
Notes
For the best results, ensure your dried apricots are fresh and pliable before quartering them to ensure they stay jammy during the bake. If you find your dough is too soft to handle after mixing, chill it in the refrigerator for 15 minutes before shaping into balls.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American