salted oatmeal apricot cookies

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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


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup packed brown sugar
  • 1/2 cup maple syrup
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 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


  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 1/2" 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.


makes about 18 (2.5 oz) cookies