Description
Deliciously chewy cookies with oats and sweet apricots, balanced with a touch of flaky sea salt.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together the room temperature butter and brown sugar until light and fluffy.
- Add the maple syrup in 4 to 5 additions, allowing it to fully incorporate before adding the next.
- Mix in the egg and vanilla extract until just combined.
- Whisk together the flour, baking soda, kosher salt, and ground cinnamon in a separate bowl.
- Gradually add the dry ingredients into the butter mixture, mixing until just combined.
- Fold in the rolled oats and quartered dried apricots until evenly distributed.
- Scoop tablespoon-sized portions onto the prepared baking sheets and gently press each mound to form disks about 1/2 inch thick, spacing them an inch apart.
- Sprinkle the tops with flaky sea salt before baking.
- Bake for 15-17 minutes, or until the edges are golden brown and the centers are set.
Notes
Store in an airtight container at room temperature for up to a week or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg