Recipe by Chef Buggsy Mate
It was my turn to make the fellowship treat for church. Between Sunday School and the morning service we have a short coffee break where we enjoy coffee, juice and some sort of coffee cake etc... I wanted something some what healthy that everyone could easily grab. I had a big container of oatmeal and dried apricots in the pantry and used them as my jumping point. These even make a fantastic breakfast cookie!
Top Review by Sydney Mike
Made these great tasting chews with a generous measure of both dried apricots & pecans! Easy to prepare & an absolutely wonderful cookie treat! Definitely a winning keeper of a recipe! Thanks for sharing it! [Tagged, made & reviewed for one of my groupmates in the AUs/NZ Recipe Swap #36]
- 1⁄2 cup butter, softened
- 1⁄2 cup shortening
- 1 tablespoon water
- 1 1⁄2 cups flour
- 1 teaspoon baking powder (not baking soda)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon, slightly rounded
- 2 1⁄2 cups oatmeal
- 3⁄4 cup light brown sugar (not packed)
- 1⁄8 cup granulated sugar
- 2 eggs
- 1 tablespoon honey
- 2 teaspoons vanilla
- 1 1⁄2 cups chopped dried apricots
- 1 cup chopped pecans
Directions See How It's Made
- Preheat oven to 350 degrees.
- Line baking sheets with parchment paper.
- Mix the flour, baking powder, slat, cinnamon, and oatmeal.
- Beat the butter, shortening, water and sugars together until light and fluffy.
- Add the eggs and beat well, scraping down the sides of bowl when needed. Beat in the honey and vanilla until fully blended.
- Add the flour mixture in two additions, beating each until well combined.
- Stir in the chopped apricots and pecans.
- Drop by tablespoonfuls about 2 inches apart on cookie sheets.
- Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
- Let cool on the pan for 5 minutes, then transfer to a cooling rack.