Toffee-Apricot Oat Cookies
A delicious buttery, crisp-chewy cookie that has it all, sweet, tart and chocolatey.
Ingredients
- 1/2 cup unsalted butter 4 ounces, softened
- 1/3 cup granulated sugar
- 1/3 cup packed light muscovado sugar or light brown sugar
- 1 large egg
- 1 cup all-purpose flour about 4 1/4 ounces
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2/3 cup uncooked old-fashioned regular rolled oats about 2 ounces
- 1/2 cup chopped milk chocolate feelin' lazy ? Use chips
- 1/3 cup finely chopped toffee can substitute chopped Heath or Skor candy bars
- 1/3 cup dried apricots about 2 ounces, finely chopped
Instructions
- Preheat oven to 325°F with oven racks in top third and lower third of oven.
- Combine butter, granulated sugar, and brown sugar in bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until light and creamy, 3 to 4 minutes. Add egg, salt and vanilla, beat until combined.
- Combine flour and baking soda in a small bowl. With mixer running on low speed, gradually add flour mixture beating until just combined, about 30 seconds. Stir in oats, chocolate, toffee, and apricots. You can use the dough immediately or cover with plastic wrap and chill for a couple of hours.
- Line a baking sheet with parchment, using a 1 3/4-inch scoop, arrange balls of dough (about 2 tablespoons each) onto baking sheet, spacing about 1 1/2 inches apart. Bake in preheated oven until cookies are lightly browned, 12 to 16 minutes, rotating pan after 8 minutes. To create cracks in cookies, after rotating pan, rap pan on the oven rack. This causes the cookie to deflate and create ridges on the cookie. Optional.
- Let cookies cool on baking sheets 5 minutes. Transfer cookies to a wire rack, and let cool completely, about 30 minutes.
- Cookies can be stored in an airtight container at room temperature up to 3 days.
Notes
These lacy cookies are studded with tart dried apricot, salty-sweet chunks of toffee, and sweet milk chocolate for the perfect combination of flavors and textures. Be sure to rotate the pans during baking to ensure evenly baked, perfectly crisp-chewy cookies.