Toffee-Apricot Oat Cookies
Photo: Photo by Johnny Autry / Food and Prop Styling by Charlotte Autry
As Featured in Food & Wine
These lacy cookies are studded with tart dried apricot, salty-sweet chunks of toffee, and sweet milk chocolate for the perfect combination of flavors and textures. Be sure to rotate the pans during baking to ensure evenly baked, perfectly crisp-chewy cookies.
Toffee-Apricot Oat Cookies
Ingredients
1/2 cup unsalted butter (4 ounces), softened
1/3 cup granulated sugar
1/3 cup packed light muscovado sugar or light brown sugar
1 large egg
1 cup all-purpose flour (about 4 1/4 ounces)
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2/3 cup uncooked old-fashioned regular rolled oats (about 2 ounces)
1/2 cup chopped milk chocolate
1/3 cup finely chopped toffee
1/3 cup dried apricots (about 2 ounces), finely chopped
Instructions
Preheat oven to 325°F with oven racks in top third and lower third of oven. Combine butter, granulated sugar, and muscovado sugar in bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until light and creamy, 3 to 4 minutes. Add egg, and beat until combined. With mixer running on low speed, gradually add flour, vanilla extract, baking soda, and salt, beating until just combined, about 30 seconds. Stir in oats, chocolate, toffee, and apricots until just combined.
Line 2 rimmed baking sheets with parchment paper. Using a 13/4-inch scoop, drop mounds of dough (about 2 tablespoons each) onto prepared baking sheets, spacing dough mounds 1 1/2 inches apart. Bake in preheated oven until cookies are lightly browned, 12 to 16 minutes, rotating pans top to bottom after 8 minutes. Let cookies cool on baking sheets 5 minutes. Transfer cookies to a wire rack, and let cool completely, about 30 minutes.
Cookies can be stored in an airtight container at room temperature up to 3 days.
