the list of things i keep saying i’ll eventually get around to doing, like finding the perfect oatmeal cookie recipe, keeps getting longer and longer. i finally remembered said item on list, located massive oatmeal stash in kitchen and went to work. the recipe isn’t quite perfect yet, but i thought it turned out a pretty darn good oatmeal cookie. it’s more chewy than my prior version, has got a lot more oatmeal heartiness in it as well, and i’m quite in love with the sesame laden crunch. i haven’t made up my mind about the apricots yet. it’s cumbersome to chop them up into little pieces. maybe currants would work better next time.
i’m jotting down what i did here quickly. the memory is like a gnat these days.
Oatmeal Sesame and Apricot Cookie
(makes about 24 1.5-2 inch round cookies)
|Baking Soda||1 tsp|
|Light Brown Sugar||1 cup|
|Butter||2 sticks (@ room temp)|
|Eggs||3 large ones|
|Oatmeal||2 1/4 cups; i use the quaker’s quick cooking oats|
|Dried Apricots||1 cup, cut into small chunks|
- Pre-heat oven to 350ºF. Line baking sheets with parchment paper and set aside.
- Cream butter and sugars in the bowl of your standmixer until light and fluffy.
- Add in eggs, one at a time. Beat until well combined.
- Add in vanilla.
- Turn mixer down to lowest speed and add in flour, salt, cinnamon and baking soda. Mix until a dough just begins to form.
- Add in oatmeal, sesame and apricots. Mix for 30 seconds on lowest speed OR gently fold in with a rubber spatula.
- Using an ice cream scooper with a lever, drop the cookies onto the lined baking sheets.
- Bake at 350ºF for 15 minutes. Then, remove from oven and cool on a rack. [They will be a light golden brown, a bit pale]