Sunday, 26 December 2010

Apricot-Oatmeal Cookies

Ready for your normal life back? Yeah, me too. Amazing how hyped up the whole holiday can get. It's the next day, the pressure is off. Time to take it a bit easy. Have a second cup of coffee and one or two apricot-oatmeal cookies.

Delicious and chewy, they are half way to being a granola bar and are perfect for packing in your lunch or your purse for some good on-the-go snacking. Not that I am going anywhere. Except possibly back to bed. 

If you are one of those crazy boxing day shoppers - Take a good supply of water and a few of these oatmeal cookies for sustenance. And pick me up something nice. ☺

Apricot-Oatmeal Cookies
adapted from BHG New Baking Book

¾ cup snipped dried apricots
¾ cup butter, room temp
1 cup packed brown sugar
½ cup granulated sugar
1 tsp baking powder
½ tsp ground cinnamon
¼ tsp baking soda
1 egg
1 tsp vanilla
1¾ cups all-purpose flour
2 cups rolled oats
½ cup chopped walnuts

Preheat oven to 375°F.
In stand mixer bowl, beat butter with flat paddle for 30 seconds on high speed. Add sugars, baking powder, cinnamon, and baking soda. Beat until combined. Add egg and vanilla, beating until combined. Then beat in as much flour as it will take, before going by hand and using a large wooden spoon. Mix in oats, apricots and walnuts, stirring the stiff dough until combined.
Drop by tablespoons onto a prepared baking sheet (parchment or silpat) and bake at 375°F for about 10 minutes or until edges are golden. Transfer to a wire rack to cool.