Recipe by Lennie
Bonnie Stern is a well-known Canadian chef, cooking instructor, television personality and cookbook author. Her recipes are always great!
Top Review by Deborah1
Wretched! is what I was thinking as I formed these cookies. These are a disaster. So why am I rating 4 stars? Because I don't like to slam anyone's recipe and because I made some last second changes to help alleviate a disater that just might be to someone else's liking. First---If you made 12 cookies as the recipe called for they would be the size of dinner plates. So I changed to 1 tablespoon per cookie and wound up with 36 3-inch cookies instead. Second---I tossed the chopped apricots with about a teaspoon of the flour called for so that they could actually be mixed into the dough. Otherwise I would have had some apricot cookies and some oatmeal cookies, but few apricot-oatmeal cookies because those apricots tend to hang out together. Third---I had to wet my hands and press the cookies out to shape them, because the dough was too sticky-which meant I was not going to get a tender, chewy cookie. Fourth---I baked on an insulated cookie sheet at 350 for 11 minutes(I'm sorry but I hate the look of raw dough--I have to have a little color). What I wound up with was by all accounts edible, not too sweet with a sort of cracker texture, but with some chewiness from the oats. I don't think I would make again, unless I was wanting to make a crisp cookie, and if I did I would definitely add some cinnamon, or spice mixture to it to liven it up a bit. Lots of ginger comes to mind. Hope this helps someone out there avoid a mistake or steers them toward something they might actually like.
- 3⁄4 cup unsalted butter
- 3⁄4 cup brown sugar
- 1⁄2 cup white sugar
- 1 egg
- 2 tablespoons water
- 1 teaspoon pure vanilla extract
- 3⁄4 cup all-purpose flour
- 3⁄4 teaspoon baking soda
- 1 pinch salt
- 3 cups rolled oats
- 1 1⁄2 cups chopped dried apricots
Directions See How It's Made
- Cream butter until light, then beat in brown and white sugars.
- Add egg, water and vanilla and mix in.
- In a large bowl combine flour with baking soda and salt; stir in rolled oats; stir into batter.
- Add apricots.
- Using 3 tbsp batter for each cookie, place them on a cookie sheet lined with parchment paper.
- Flatten cookies and bake in preheated 350F oven for 14 to 17 minutes.
- Cool on racks.
- Cookies should be crispy around the edges and chewy in the middle.