These are a wonderfully soft and chewy cookies with slightly crisp edges. We sometimes will macerate the dried fruit in rum, but if that isn't to your taste, feel free to add the fruit directly into the batter without soaking them. Experiment with your favorite nuts in the recipe as well to find what you like best. This dough freezes very well. We will roll or scoop them into balls, then freeze in freezer bags until ready to bake. For thawing, we will just take out the ones we are going to bake when we first turn on the oven and start it to preheat. By the time the oven is to temperature, the cookies have thawed enough.
1cup(200g) dried Apricots, cut into 1/2" pieces(or other preferred dried fruit)
(Optional)Rum or Kahlua, enough to cover the dried fruit
1cup(100g) chopped Pecans(or other preferred nuts)
1teaspoon(5g) Baking Soda
1/2teaspoon(3g) Kosher Salt
2cups(180g) Old-Fashioned Oats
1cup(224g) unsalted Butter, at room temperature
2cups(440g) packed Brown Sugar
1teaspoon(5ml) Vanilla Extract
3/4cup(125g) dark Chocolate Chips
3/4cup(125g) Peanut Butter Chips
Preheat the oven to 350°F. Optional-Soak the dried fruit in a bowl with enough alcohol to just cover them.
Put the nuts on a sheet pan and bake for 8-10 minutes, or until aromatic and toasty. Let the cool for a bit, then coarsely chop.
In a bowl, whisk together the flour, baking soda, baking powder, and salt. Stir in the oats. Set aside.
In a mixer, beat the butter and brown sugar until light and fluffy, about 2 minutes. Mix in the eggs and vanilla extract, scraping down the sides of the bowl as necessary.
Stir in the oat mixture until nearly combined. With a large spatula or wooden spoon, stir in the chopped nuts and the chocolate and peanut butter chips. Drain the dried fruit and stir them into the batter.
Scoop heaping tablespoons full of the dough on parchment lined sheet pans, placing them about 1 1/2" apart. Bake for 14-16 minutes, or until the cookies are lightly browned. Let them cool on the sheet pans for a few minutes, then transfer to a wire rack to finish cooling.
Oatmeal Apricot Cookies (Granola Cookies) - https://whiteonricecouple.com/recipes/granola-cookies/ Hello! All images & content are copyright protected. Please do not use our images without prior permission and do not re-publish this recipe. Simply link back to this post for the recipe. Thank you. Recipe Note for Salt: All recipes containing salt are based on kosher salt amounts, not table salt. If using table salt, reduce the amount used to taste.