5 April, 2020
Apricots and Cream Oatmeal Cookies
Yield: About 3 dozen 2″ cookies
1 large egg
¼ cup (4 Tablespoons) butter
¾ cup light brown sugar
½ teaspoon real vanilla or almond extract
¾ cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup regular oats
¾ cup chopped apricots
½ cup white chocolate morsels
Melt the butter in a small glass bowl or Pyrex measuring cup in the microwave. If you don’t have a melt butter setting, try 30 second increments until you see it puddling. You don’t want to boil it or scorch it – just melt it.
While the butter is cooling, take the egg out of the refrigerator so it can also come to room temperature. Use this time to chop the apricots and set out the rest of the ingredients.
In a small bowl, sift together the flour, salt and baking soda. Set aside.
Preheat oven to 350°
In a medium bowl, use an electric mixer to lightly beat together the cooled butter and the brown sugar. Add the egg and almond extract and mix well. Slowly add the flour mixture and beat until combined.
With a strong handled spoon, add the oats and stir well so the oats are well coated. Add the chopped apricots and white chocolate morsels and mix well.
Using a small cookie scoop, or a heaping Tablespoon, place balls of the dough on a cookie sheet lined with parchment paper, about 2 inches apart.
Bake for 10-11 minutes, until just light brown. Allow to rest about 2 minutes, then remove to a wire rack to cool. Store tightly covered.
This recipe takes a little planning ahead and preparation for the best results. I strongly recommend melting the butter and then allowing it to cool, and take the egg out of the refrigerator at least 30 minutes before using so it comes to room temperature.
I used almond extract rather than vanilla and liked it. My son didn’t – he said it was not expected and detracted from the buttery taste he likes in the oatmeal cookies. So, use what you or your family would like.