Description

These chewy oatmeal cookies feature jammy bits of dried apricot and a hint of maple syrup for a sophisticated twist on a classic comfort food. Finished with a touch of flaky sea salt, they offer the perfect balance of sweetness and warmth in every bite.

Ingredients

1 cup unsalted butter, room temperature
1 cup light brown sugar, packed
1/4 cup pure maple syrup
1 large egg, room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 cups old-fashioned rolled oats
1 cup dried apricots, quartered
Flaky sea salt, for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar for 3 to 4 minutes until the mixture is pale and light.
With the mixer on low speed, slowly add the maple syrup two tablespoons at a time, then incorporate the egg and vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, kosher salt, and ground cinnamon.
Turn the mixer to its lowest setting and gradually add the dry flour mixture to the wet ingredients, mixing only until the white streaks disappear.
Stop the mixer and use a sturdy spatula to fold in the rolled oats and quartered dried apricots by hand until evenly distributed.
Scoop the dough into 2.5-ounce balls and place them on the prepared sheets at least two inches apart, then gently press each ball down into a disk about half an inch thick.
Sprinkle the tops with a pinch of flaky sea salt and bake for 15 to 17 minutes until the edges are golden brown and the centers remain slightly soft.

Notes

To ensure the best emulsion, allow your maple syrup and egg to reach room temperature before mixing them into the creamed butter. If your dried apricots are particularly firm, soaking them in warm water for five minutes and patting them completely dry before folding them into the dough will result in a much softer, jammier texture after baking.

Prep Time: 20 mins
Cook Time: 17 mins
Category: Dessert
Method: Baking
Cuisine: American