Fall is one of those seasons that conjures up images of warm cable-knit sweaters, brown leather boots, and things that I just want to cuddle up with. My children, a good movie or a great book; or my boyfriend, a warm fire and some great music; either way this cookie is an excellent companion to either night in.
Here is my take on the traditional Oatmeal Raisin Cookie. Instead of using raisins, I chop up succulent dried French Apricots and add them to my batch. The color is a rich amber gold and the texture is both chewy and sweet, which complement the crispy edges of the oatmeal cookie. This particular batch was made specifically for my sweetheart. He and I both love dried apricots in just about anything. A batch of these are the perfect gift for your host with the most this Thanksgiving.
Show up with these and guests just might forget about the pumpkin pie.
• 1/2 cup salted butter (1 stick plus 6 tbsp.) at room-temperature
• 3/4 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs (or egg substitute of 1 tbsp. cornstarch & 2 tbsp. water per egg)
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 3 cups of quick or old-fashioned, uncooked Oats
• 1 cup chopped dried French Apricots
• 1 cup chopped walnuts
• 1 1/2 cups large dark chocolate chips or semi-sweet chocolate chunks
1. Heat oven to 350°F. In a large glass bowl, beat butter and sugars on medium speed or by hand until creamy and well blended
2. Add eggs and vanilla; continue to beat ingredients until mixed well
3. In a separate smaller bowl, mix flour, baking soca, cinnamon and salt; mix well, combining all ingredients and working out any lumps in the flour. Add combined mixture to wet ingredients and mix well.
4. Add apricots, walnuts and chips; mix well
5. Add oats and continue to mix all well together
6. Drop dough by by rounded tablespoonfuls onto ungreased cookie sheets. I will also set aside half my batter and roll into waxed paper to freeze; thawing and cutting into 1/2 inch circular slices and baking.
7. Bake 8 – 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to cooling rack or flattened brown paper bag . I like to let them cool very little and enjoy them while the chocolate is still oozing and warm.
8. Store in a tightly closed container. Makes about 4 dozen delicious cookies.
Something else to try:
At Christmas time I like change the cookie recipe up with dried cranberries and cocoa powder. In the next month or so I will post a picture of those with the slight variation of the recipe.