Chocolate-Apricot Oatmeal Cookies

These hearty oatmeal cookies blend chocolate chips and tender dried apricots for a chewy, flavorful treat with a balanced mix of rich chocolate and sweet fruit.

Recipe Information

Total Time:

Yield:

36 cookies

Ingredients

1½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup salted butter, softened

¾ cup packed dark brown sugar

½ cup granulated sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

2¼ cups old-fashioned rolled oats

1 (10-ounce) package mini semisweet chocolate chips

1 cup diced dried apricots, plus extra for garnish

Directions

Preheat oven to 350°F.
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In a large mixing bowl, beat butter, brown sugar and granulated sugar with an electric mixer on medium until creamy. Add eggs and vanilla; beat until combined. Reduce speed to low and add flour mixture, beating just until combined. Stir in oats, chocolate chips and apricots.
Drop dough using 2" ice cream scoop, spacing 2 inches apart on ungreased cookie sheets. Using a glass, press dough to ¼ inch thickness.
Bake for 8 to 10 minutes or until lightly golden. Garnish with additional dried apricots. Cool 1 minute on cookie sheets; transfer cookies to wire racks and cool completely. Store cookies in an airtight container at room temperature up to 3 days or freeze up to 3 months.