Ingrédients pour Apricot Oatmeal Cookies
- 1 cup (2 sticks) softened unsalted butter
- ¾ cup packed light brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Not present in recipe
- ½ teaspoon salt
- 2 cups rolled oats
- 1 cup chopped dried apricots
- Not present in recipe
- Not present in recipe
- Not present in recipe
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts (optional)
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Comment préparer Apricot Oatmeal Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup packed light brown sugar and ¾ cup granulated sugar for 2 minutes, until light and fluffy. Scrape down the sides of the bowl as needed.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in 2 cups rolled oats, 1 cup chopped dried apricots, and ½ cup chopped walnuts (optional).
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 14-15 minutes, or until the edges are golden brown and the centers are set. Rotate baking sheets halfway through for even baking.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
31g
Fat
13g
Carbs
5g
