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Oatmeal Apricot Cookies

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Level: Easy

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Description

These lightly golden and chewy cookies are a definite contender for the title of best-ever oatmeal cookie.

Ingredients

  • ¾ cups Flour
  • 1 cup Old Fashioned Rolled Oats
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • ¼ cups Unsalted Butter, Softened
  • ¾ cups Packed Brown Sugar
  • 1 whole Large Egg
  • 1 teaspoon Vanilla Extract
  • ¾ cups Chopped Dried Apricots

Preparation

Preheat oven to 350°F and line 2 baking sheets with silicone mats or parchment paper.

Combine flour, oats, baking soda, and salt in a medium bowl, blending with a whisk. Beat butter and sugar in a large mixer bowl until light and fluffy, about 5 minutes. Add egg and vanilla, beating to combine. Add the flour mixture, and mix just until incorporated. Stir in apricots.

Lightly flour hands and roll dough into 1-inch balls; place 2 inches apart on prepared baking sheets. Bake for 11 minutes or until lightly browned. Cool cookies on baking sheet for 1 minute, then transfer cookies to a wire rack and cool completely.

Store in an airtight container up to 3 days.

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