oatmeal sesame apricot cookie

why hello, leaning tower of cookies!

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)

Flour 1.5 cups
Baking Soda 1 tsp
Salt 1/4 tsp
Cinnamon 1 tsp
Sugar 1/4 cup
Light Brown Sugar 1 cup
Butter 2 sticks (@ room temp)
Eggs 3  large ones
Vanilla 1 tsp
Sesame 1/2 cup
Oatmeal 2 1/4 cups; i use the quaker’s quick cooking oats
Dried Apricots 1 cup, cut into small chunks
  1. Pre-heat oven to 350ºF.  Line baking sheets with parchment paper and set aside.
  2. Cream butter and sugars in the bowl of your standmixer until light and fluffy.
  3. Add in eggs, one at a time.  Beat until well combined.
  4. Add in vanilla.
  5. Turn mixer down to lowest speed and add in flour, salt, cinnamon and baking soda. Mix until a dough just begins to form.
  6. Add in oatmeal, sesame and apricots.  Mix for 30 seconds on lowest speed OR gently fold in with a rubber spatula.
  7. Using an ice cream scooper with a lever, drop the cookies onto the lined baking sheets.
  8. 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]
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One response to “oatmeal sesame apricot cookie

  1. Pingback: Oatmeal Cookies Redux | a tomato in tribeca

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