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Chewy Oatmeal Cookies with Apricots and Pumpkin Seeds

Chewy Oatmeal Cookies with Apricots and Pumpkin Seeds
PREP TIME
15 min
COOK TIME
30 min
YIELDS
36 servings

Chopped dried apricots and shelled green pumpkin seeds, or pepitas, give these cookies a wonderful texture.

Courtesy of Alison Kent.

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Ingredients

½
cup (125 mL) unsalted butter, softened
cup (150 mL) packed brown sugar
1
egg
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
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Directions

Step 1

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla until combined.

Step 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.

Step 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).

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