Is there anything more satisfying that a freshly baked oatmeal cookie? These apricot oatmeal cookies bring together the nutty flavours of oats and coconut with bursts of fruity dried apricot pieces!
These cookies are slightly crisp on the outside and soft and chewy on the inside. Just like the perfect oatmeal cookies should be!
These cookies keep well and make the perfect lunchbox snack. You can also freeze the raw cookie dough and bake portions as needed!
How To Make Chewy Apricot Oatmeal Cookies
Chop the apricots into small pieces.
Start by creaming together the butter and sugars until pale and fluffy, then slowly incorporating the egg and vanilla.
Sift over the flour and add the remaining dry ingredients.
Stir until well combined.
Roll a small tablespoon of the dough into a ball and flatten slightly. Repeat with all the dough. Leave a gap between the cookies on the tray to allow for spreading.
Bake until just lightly golden around the edges. The cookies will be golden underneath. Overcooking the biscuits will make them crispy and dry!
- 200 g (7 oz) unsalted butter, softened
- 1/2 cup brown sugar, lightly packed
- 1/2 cup caster sugar
- 1 egg
- 1 tsp vanilla essence
- 1 ⅓ cups self-raising flour
- 1 cup old-fashioned oats / rolled oats
- ¾ cup finely desiccated coconut
- 1 pinch salt
- 1 cup (6 oz / 180 g) dried apricots, roughly chopped
- Preheat the oven to 160°C (320°F). Line two large baking trays with baking paper.
- In the large bowl of an electric stand mixer (or using a hand mixer), cream together butter and sugars until pale and fluffy. Add egg and vanilla essence and beat until well combined.
- Sift over self-raising flour. Add oats, desiccated coconut, salt, and apricots. Stir until well combined.
- Roll 1 tablespoon of mixture into a ball and place onto the prepared tray. Flatten slightly. Repeat with remaining dough, leaving a 3 cm (1 inch) gap between the cookies to allow for spreading.
- Bake for 12-15 minutes or until lightly golden and cooked. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
- You can keep cookies un-refrigerated in an airtight container for up to 2 weeks.
- To freeze the unbaked cookie dough,wrap tightly in clingwrap and the place in an airtight zip-loc or freezer bag. Keep for up to 6 months frozen. To thaw, allow to defrost at room temperature for 6 hours or overnight then bake as normal.
- You can replace 1 ⅓ cups of self-raising flour with 1 ⅓ cups of plain flour combined with 2 ½ tsp of baking powder.
- You can replace dried apricots with dried figs, dried pineapple, dried prunes, dried mango, or any of your favourite dried fruits.
- These cookies are also delicious when you add 1 cup of white chocolate chips!
Nutrition Information:Yield: 32 Serving Size: 1 Cookie
Amount Per Serving: Calories: 131Total Fat: 6.8gSaturated Fat: 4.6gTrans Fat: 0gUnsaturated Fat: 0.1gCholesterol: 5.8mgSodium: 44.4mgCarbohydrates: 15.6gFiber: 1.2gSugar: 8.3gProtein: 1.3g