Imagine biting into a cookie that perfectly balances sweet, nutty, and fruity flavors - a treat that transforms an ordinary moment into a culinary celebration! These Apricot Oat Walnut Cookies are not just another dessert; they're a delightful journey of texture and taste that will have your family and friends begging for more. With a golden-brown exterior, a soft chewy center, and bursts of tangy apricots and crunchy walnuts, these cookies are about to become your new favorite homemade indulgence.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup chopped walnuts
- 1/2 cup dried apricots, chopped
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium mixing bowl, cream together the softened butter and brown sugar until light and fluffy, using an electric mixer or whisk. This should take about 2-3 minutes.
- Add the large egg to the butter-sugar mixture and mix until fully incorporated, scraping down the sides of the bowl to ensure even blending.
- In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix the dough.
- Fold in the chopped walnuts and dried apricots, distributing them evenly throughout the cookie dough.
- Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie ball with the back of a spoon or your fingertips to create a slightly rounded shape.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the centers appear set.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Ensure your butter is truly softened but not melted for the best cookie texture.
- Don't overmix the dough - this can lead to tough cookies.
- For extra flavor, lightly toast the walnuts before chopping and adding to the dough.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- Let cookies cool completely before storing to maintain their perfect texture.
- For a variation, try substituting some of the walnuts with sliced almonds.
- Store in an airtight container to keep cookies fresh and soft for up to 5 days.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 2g
Fat: 8g
Saturated Fat: g
Cholesterol: 15mg
