Chocolate Chip Oatmeal Cookies with Apricots
Always a favorite, these chocolate chip oatmeal cookies with apricots are fantastic. We’ve shared these so much that they’ve become everyones favorite cookies.
Oatmeal Apricot Cookies with Chocolate Chips
A really good oatmeal cookie makes me into a cookie monster. I love them. I mean, really, really love them. In my top 10 favorite cookies, oatmeal cookies have a about half of the spots. When they are soft, with those slightly crisp edges, combined with that perfect chewiness which good old-fashioned oats provide… super delish.
Nearly 2 years ago while shooting an assignment for Food and Wine, we came across one of our favorite oatmeal cookies. It was their “Granola Cookie” and it reminded us of a beloved cowgirl cookie we had in a little bakery while traveling through the Eastern Sierras. Full of nuts, dried fruits, chocolate chips, and peanut butter chips, the granola cookie was loaded.
The cookie had a great texture and the dough quickly became our oatmeal cookie base, just tweaking things here and there for different nuts or fillings and compensations to keep a great texture.
After tons of variations, this variation of dried apricots and chocolate chips steadily became one of ours and many of our clients’ (nothing better than warm cookies to make a shoot even more enjoyable) favorite. There is just something special about the golden-orange apricots balancing out the oats and of course the melty, softened chocolate chips.
We’ll be making a huge batch of these cookies to share with some folks this weekend at food photography workshop at the studio. So many of you have asked about our latest studio expansion and latest news is that it’s going great. When we think we’re finished, we’re adding new features and adding a fresh coat of paint. We love having this creative space so much, we just can’t stop.
Maybe in a few weeks we’ll be sharing some final photos of what the studio looks like but in about 6 more months, we’ll be banging out some walls (again!) to be building out a new kitchen again in Studio #2. Stay tuned!
In the meantime, enjoy these chocolate chip oatmeal cookies and we hope you love them as much we we do.
Apricot Oatmeal Cookies with Chocolate Chips
Ingredients
- 2 cups (250 g) (250g) Flour
- 1 teaspoon (5 g) (5g) Baking Soda
- 1/2 teaspoon (2.5 g) Baking Powder
- 1/2 teaspoon (2.5 g) (3g) Kosher Salt
- 2 cups (180 g) (180g) Old-Fashioned Oats
- 1 cup (225 g) (225g) unsalted Butter , at room temp.
- 2 cups (440 g) (440g) packed Brown Sugar
- 2 large Eggs
- 1 teaspoon (5 ml) (5ml) Vanilla Extract
- 1 cup (200 g) (200g) dried Apricots , cut into 1/2" pieces
- 1 cup (170 g) (170g) Chocolate Chips
- 3/4 cup (75 g) chopped Roasted Pecans , or similar nut (optional)
Equipment
Instructions
- In a bowl, whisk together the flour, baking soda, baking powder, and salt. Stir in the oats. Set aside.
- In a mixer, beat together the butter and brown sugar until well combined, about 1 minute. Beat in the eggs and vanilla.
- Stir in the flour mixture until just combined. Stir the apricots, chocolate chips, and optional pecans into the batter. Chill the dough for at least 30 minutes or up to overnight (the dough can also be pre-scooped and frozen for future use).
- Preheat the oven to 350°F/175°C. Line a couple sheet pans with parchment paper.
- Scoop the heaping tablespoon sized portions (or use a medium cookie scoop) of the dough onto the lined sheet pans, spacing them about 1 1/2-inches apart.
- Bake at 350°F/175°C for 12-16 minutes or until the cookies are lightly browned. Let them cool for a few minutes and then transfer to a wire rack to finish cooling.
Made as recipe (but halved it). Very good. I’d try a little more apricots. I think the dough can hold more.
I just made these for the second time…. very, very good. Since I am watching my sugar I used the Swerve brown sugar and a lower sugar chocolate chips. And they turned out just as good. I noticed in my recipe from before you used 1 1/4 cups of brown sugar. This recipe says 2 Cups. I think the 1 1/4 is fine. I am going to freeze some of the dough this time…do you have to thaw it out before you cook it next time. Thanks for the recipe I love it….
thanks Janet for sharing and that’s awesome that you were able to adapt it to a lower sugar version. This will be helpful for anyone who is looking to cut back on the sugar. xo
Just made them. ย Very tasty. If I make them again I will use less brown sugar; they’re just a bit too sweet.ย
Was that little bakery our Great Basin Bakery here in Bishop? Everything there is yummy and we’re so lucky to have them here–their cowgirl cookies and mud cookies are the best but I’m going to try these!
Yes, it’s Great Basin Bakery. Love that place!
I make your granola cookies all the time, and will try this variation. The granola cookies come out for every special occasion around here, and I make them for Board meetings for the nonprofit I volunteer with, and also made a huge batch of them for my dad’s memorial last summer (because he loved them). Just had to thank you for one of the top four cookie recipes I use. My mom is making them next week for a meeting of her art club.
Ooh yes, definitely going to try making these at some point! I don’t see that many decent cookie recipes with apricots, so this is great. Thanks!
Growing up in a Russian country in the Middle East, I’ve really learned to like my dried fruit. Dried apricots remain my favourite to this day, and I’m thrilled to see them featured in a cookie! (For some reason, they don’t get as much love in North America). Thanks for this!
These are so perfect for fall. I can imagine the kitchen aromas!! Thanks for sharing!
I can’t wait to try these. Apricot is one of my favorites and oatmeal cookies…well, I’m obsessed.
Oh yum, love the addition of apricots! I totally love a good oatmeal cookie too, definitely going to need to try these ๐
I can guarantee I will like these cookies as much as you do!! I loved your granola cookies and am so excited to try these!