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Photo for - Chewy Oatmeal Apricot Cookies

Chewy Oatmeal Apricot Cookies

A fun twist on an old-fashioned favourite.

  • Yields: 20 cookies
  • Preparation: 25 minutes

Ingredients

  • ½ cup (125mL) GAY LEA - Unsalted Butter, room temperature
  • 1 ¼ cups (300mL) old fashioned oats
  • ¾ cup (175mL) all purpose flour
  • ½ tsp (2mL) baking powder
  • ½ tsp (2mL) salt
  • ¾ cup (175mL) granulated sugar
  • 2 tbsp (30mL) molasses
  • 1 egg
  • 1 cup (250mL) dried apricots, chopped

Instructions

  1. Preheat oven to 350° F (180° C).  Line baking sheet with parchment paper.
  2. Whisk together oats, flour, baking powder and salt.  Set aside.
  3. In a large bowl, on medium speed of electric mixer, beat butter, sugar, and molasses until light and creamy, about 3 minutes.  Add egg and beat 2 minutes more.  On low speed, gradually add oat mixture, beating until blended.  Stir in apricots.  Mix well.
  4. Drop dough by rounded tablespoonfuls (20 mL) about 2 inches (5 cm) apart on prepared baking sheet.
  5. Bake 12 to 14 minutes or until golden.  Let cool on sheet 5 minutes then transfer to rack and cool completely.
  Variation:
  • Replace apricots with raisins or dried cranberries.
 
  • Underbake for chewy cookies. Bake longer for crisper cookies.
  • Old fashioned or large flaked oats work best in these cookies. Be sure not to use instant oats.
Photo of - Chewy Oatmeal Apricot Cookies

Ingredients

  • ½ cup (125mL) GAY LEA - Unsalted Butter, room temperature
  • 1 ¼ cups (300mL) old fashioned oats
  • ¾ cup (175mL) all purpose flour
  • ½ tsp (2mL) baking powder
  • ½ tsp (2mL) salt
  • ¾ cup (175mL) granulated sugar
  • 2 tbsp (30mL) molasses
  • 1 egg
  • 1 cup (250mL) dried apricots, chopped