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Home » cookies, bars and candy » oatmeal apricot cookies with sea salt

April 29, 2019

oatmeal apricot cookies with sea salt

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These are thick, chewy oatmeal apricot cookies thanks to the old fashioned oats, maple syrup and brown sugar. Big chunks of apricots and flaky salt keep you coming back for more.

salted oatmeal apricot cookies-- withspice seasonal food blog

I'm weird about cookies. I usually just make them for the cookie dough and because I love to bake, but not because I really care about the end product. I’m a little more into them if there's more chocolate than dough, or if they're just really simple and buttery.

But I tend to stick with the dough, which some people have a problem with. We never worried much about the raw eggs growing up, and honestly, how many people do you know who've gotten salmonella, let alone salmonella from eating cookie dough? Literally no one. So cookie dough and I continue to have a strong relationship.

oatmeal apricot cookie dough

These salted oatmeal apricot cookies are a different story though.

Of course, I ate the dough, which was delicious as usual, but I also could not get enough of the cookies. They're extra chewy and moist, thanks to a combination of maple syrup, brown sugar, and thick old fashioned rolled oats.

The big chunks of apricots add another layer of great texture, and they also keep these cookies away from the humdrum grandma vibe of traditional oatmeal raisin. I seem to have a problem with adding flaky salt to everything sweet, but in this case I feel it really balances the sugar, adds a delightful crunch, and keeps you coming back for more-- which may or may not be a good thing!

oatmeal apricot cookies with sea salt-- withspice seasonal food blog

These are big, thick cookies that last for up to a week in a sealed container. And if your mornings are crazy and/ or you're juggling a lot of stuff with a feisty baby in one arm, they make a delicious breakfast cookie that I've convinced myself is quite healthy. Apricots, oats, eggs and maple syrup? Sounds like a well-rounded breakfast to me!

related recipes:

salted double dark chocolate cookies

oatmeal no churn ice cream with sour cherry swirl

caramelized white chocolate cherry bread

Print

salted oatmeal apricot cookies

oatmeal apricot cookies with sea salt-- withspice seasonal food blog
Print Recipe

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5 from 1 review

These are thick, chewy cookies with big chunks of apricots scattered throughout. The maple syrup and brown sugar keep these cookies extra chewy and moist and the flaky salt keeps you coming back for more.

  • Author: Indi Hampton
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 18
  • Category: Dessert
  • Cuisine: American

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature
  • ¾ cup packed brown sugar
  • ½ cup maple syrup
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 ¾ cup all-purpose flour
  • 1 tsp baking soda
  • 1 ½ tsp kosher salt
  • 1 tsp ground cinnamon
  • 3 cups old fashioned rolled oats
  • 2 cups (about 50) dried apricots, quartered
  • flaky salt (such as Maldon), for sprinkling on top

Instructions

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
  2. In a stand mixer fitted with a paddle attachment, cream butter and brown sugar until light and fluffy.
  3. With the mixer running, add maple syrup in 4-5 additions, waiting until it's fully incorporated before adding more. Add egg and vanilla and mix until just combined (batter may look slightly curdled but that's okay).
  4. In a separate bowl, whisk together flour, baking soda, salt and cinnamon. Add the dry ingredients to the butter mixture and slowly mix until just combined.
  5. Add the oats and apricots and mix until evenly distributed.
  6. Scoop the dough onto the prepared baking sheets and gently press the balls to flatten them out to about ½" thick disks. The cookies will spread so make sure there is plenty of space between the cookies (at least 1").
  7. Sprinkle with flaky salt then bake for 15-17 minutes, or until the edges are just beginning to brown and the center is set.

Notes

makes about 18 (2.5 oz) cookies

Nutrition

  • Serving Size: 1
  • Calories: 278
  • Sugar: 21g
  • Sodium: 275mg
  • Fat: 12g
  • Saturated Fat: 6.6g
  • Unsaturated Fat: 4.1g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 2.8g
  • Protein: 4g
  • Cholesterol: 37mg

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Reader Interactions

Comments

  1. Genevieve Hamer says

    May 15, 2021 at 12:37 am

    Made these delicious things tonight and basically ate the dough!! But they are amazing as per usual with your recipes.

    Reply
    • Indi Hampton says

      May 15, 2021 at 7:55 pm

      omg isn't the dough the best?! I eat all of it too.

      Reply
  2. Laura says

    May 01, 2022 at 4:24 pm

    May I use quick cooking oats?

    Reply
    • Indi Hampton says

      May 02, 2022 at 8:12 pm

      I've never tried it, but I think it should work! I would think they'll just be less chewy.

      Reply
  3. Jenn says

    June 07, 2024 at 6:03 pm

    Just made a batch of these for a lawn bowling tournament tomorrow, couldn’t stop eating the dough! Cookies taste great thank you.
    I made them smaller than yours took less time to cook, but can’t wait to show them off tomorrow.

    Reply
    • Indi Hampton says

      June 09, 2024 at 1:49 pm

      Thank you for sharing, Jenn!! Gosh, the dough is so good!

      Reply

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Hello! My name is Indi— thanks so much for stopping by! Here I share my favorite seasonal recipes, be it sweet or savory, appetizer or entrée. Take a look around!

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