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Salted Oatmeal Apricot Cookies

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Delightful cookies with a chewy texture and a sprinkle of flaky salt, combining the nuttiness of oats and sweet apricots.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup packed brown sugar
  • 1/2 cup maple syrup
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 1 tsp ground cinnamon
  • 3 cups old fashioned rolled oats
  • 2 cups (about 50) dried apricots, quartered
  • Flaky salt, for sprinkling on top

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream the Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, brown sugar, and maple syrup until light and fluffy, about 3–5 minutes.
  3. Mix in the Egg and Vanilla: Add the egg and vanilla extract and mix until well combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, kosher salt, and cinnamon.
  5. Gradually Incorporate the Dry Mix: Slowly add the dry ingredients into the creamed mixture, mixing on low speed until just combined.
  6. Fold in Oats and Apricots: Gently fold in the oats and quartered apricots until evenly distributed.
  7. Scoop and Sprinkle: Drop rounded tablespoons of dough onto the baking sheets, leaving space between each cookie, and sprinkle with flaky salt.
  8. Bake to Perfection: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
  9. Cool and Enjoy: Let the cookies cool on the baking sheets for about 5 minutes before transferring to a wire rack.

Notes

These cookies can be varied by adding chocolate chips, nuts, or coconut for different flavors.

Nutrition

Keywords: cookies, oatmeal, apricot, dessert, baking

Find it online: https://platefulkitchen.com/minute-salted-oatmeal-apricot-cookies-for-busy-mornings/