Chewy Oatmeal Cookies with Apricots and Pumpkin Seeds
- prep time15 min
- total time 45 min
- serves 36
Chopped dried apricots and shelled green pumpkin seeds, or pepitas, give these cookies a wonderful texture.
Courtesy of Alison Kent.
½ cup (125 mL) unsalted butter, softened
⅔ cup (150 mL) packed brown sugar
1 cup (250 mL) rolled oats (not instant)
1 cup (250 mL) all-purpose flour
½ tsp (2 mL) baking powder
¼ tsp (1 mL) each salt, baking soda and cinnamon
½ cup (125 mL) unsalted pepitas (shelld green pumpkin seeds)
½ cup (125 mL) dried apricots, chopped
1. In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla until combined.
2. In separate bowl, whisk oats, flour, baking powder, salt, baking soda and cinnamon; stir into butter mixture just until combined. Stir in pepitas and apricots.
3. Drop by heaping tablespoonfuls onto parchment paper-lined or greased baking sheets. Bake in preheated 350°F (180°C) oven until firm and golden, about 12 minutes. Let cool on pans on racks for 10 minutes; transfer cookies to racks and let cool completely (store in airtight container for up to 2 weeks).