Oatmeal Cookies with Dried Apricots

• Vegetarian

• Produce

  • 2 cups Dried apricots

• Refrigerated

  • 2 Eggs, large

• Pasta & Grains

  • 3 cups Oats, old fashioned

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 1/2 cups Brown sugar, packed
  • 1/2 tsp Kosher salt
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1 cup Butter, unsalted

Found on foodandwine.com

Description

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt, or sea salt
• 3 cups old-fashioned oats
• 1 cup unsalted butter, at room temperature
• 1 1/2 cups packed brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 2 cups dried apricots, cut into 1/2-inch dice

Directions

• In a bowl, whisk together the flour, baking powder, and salt. Stir in the oats. Set aside. In a mixer, beat together the butter and brown sugar until well combined, about 1 minute. Beat in the eggs and vanilla. Stir in the flour mixture until just combined. Stir the dried apricots into the batter. Chill the dough for at least 1 hour or up to overnight (the dough can also be pre-scooped and frozen for future use). Preheat the oven to 375°F. Line a couple sheet pans with parchment paper. Scoop the heaping tablespoon sized portions of the dough onto the lined sheet pans, spacing them about 1 1/2-inches apart. Bake for 12-14 minutes or until the cookies are lightly browned. Let them cool for a few minutes and then transfer to a wire rack to finish cooling.