Oatmeal Pecan Apricot Chocolate Chip Cookies. Say that three times. That’s a mouthful, isn’t?
How to describe this cookie?
-Like granola (brother’s two cents)
I don’t even know what pushed me to bake this morning as the weather in Prague has reached some incredibly warm heights. In between the sweltering heat, there have been spectacular thunderstorms, including flashes of lightning and drops of hail. It’s supposed to be June, right?
For the past few days, the thought of a combination of oatmeal, pecans, apricot and chocolate has obsessively preoccupied my mind. I searched for some cookie recipes, but didn’t really find anything that fit the bill. I went back to my trusty Good Housekeeping Illustrated Cookbook, when in doubt that book always comes to the rescue!
I found a plain oatmeal cookie recipe and so I adapted it, not slightly, but a lot. The results were better than I expected. I love surprises!
Oatmeal Pecan Apricot Chocolate Chip Cookies
1 cup uncooked quick cooking oats
3/4 cup flour
1/2 tsp salt
1/2 tsp baking soda
3/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup butter, softened
1 tsp. vanilla
1/2 cup chopped dried apricots
1/2 cup chopped pecans
1/2 cup chocolate chips
Preheat oven to 190 degrees
Grease cookie baking sheet
In a large bowl, cream both sugars with the butter.
Beat on medium speed.
In a separate bowl, combine oats, flour, baking soda
Add the dry ingredients to the wet mixture.
With a wooden spoon or rubber spatula, mix well.
Then fold in the apricots, pecans and chocolate pieces.
Drop by spoonfuls, keeping them 1 inch apart.
Bake for 12 minutes or until lightly browned.
Immediately remove from tray to wire rack to cool.