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.
ADVERTISEMENT
ingredients
½
cup (125 mL) unsalted butter, softened
⅔
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
ADVERTISEMENT
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).