/rating_off.png "1 Star")
Loading...| 3/4 cup unsalted butter | |
| 3/4 cup brown sugar | |
| 1/2 cup white sugar | |
| 1 egg | |
| 2 tablespoons water | |
| 1 teaspoon pure vanilla extract | |
| 3/4 cup all-purpose flour | |
| 3/4 teaspoon baking soda | |
| 1 pinch salt | |
| 3 cups rolled oats | |
| 1 1/2 cups chopped dried apricots |
| 1. | Preheat the oven to 350°F. |
| 2. | In a mixing bowl, cream together the unsalted butter, brown sugar, and white sugar until they are light and fluffy. |
| 3. | Beat in the egg, water, and vanilla extract, making sure the mixture is well combined. |
| 4. | In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. |
| 5. | Gradually add the dry ingredients to the wet mixture, mixing well. |
| 6. | Stir in the rolled oats and chopped dried apricots until they are well combined. |
| 7. | Drop tablespoonfuls of the mixture onto ungreased cookie sheets, spacing them well apart. |
| 8. | Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown. |
| 9. | Cool on wire racks before serving. |
These extra-large apricot oatmeal cookies are deliciously sweet and flavorful.
Perfect as a snack with a cup of tea or coffee, and as a quick breakfast on-the-go.
These cookies are high in sugar and calories.
They should be enjoyed in moderation as part of a balanced diet.
The oatmeal in this recipe is high in fiber, which is great for digestion and keeping blood sugar levels stable.
Dried apricots are a good source of vitamins A and C.
Leave a Reply