Ingredients
½ c
(1 stick / 113 grams) unsalted butter
½ c
(100 grams) dark brown sugar
¼ c
(50 grams) granulated sugar
1 lg
egg
1 tsp
vanilla extract
¾ tsp
Diamond Crystal kosher salt
½ tsp
baking soda
¾ c
(90 grams) all-purpose flour
⅔ c
(65 grams) old-fashioned rolled oats
⅔ c
(75 grams) chopped walnuts
½ c
(80 grams) finely chopped dried apricots (preferably slab apricots)
Oatmeal cookies have a reputation for being boring and, let’s face it, totally unsexy. But with just a few simple tweaks, this basic cookie takes on major main character energy. Here, I skip classic raisins in favor of chewy chunks of tangy dried apricot and add walnuts for extra crunch. I also brown the butter for a nuttier, more complex flavor. If you can find them, use slab apricots. They’re picked late in the season, when the fruit is veering on overripeness, resulting in a sweeter, tangier, and more intense flavor than ordinary dried apricots have.
Directions
- Preheat oven to 350°F. Line two rimmed sheet pans with parchment paper and set aside.
- Add the butter to a medium saucepan placed over medium heat. Once the butter has melted, continue cooking, stirring occasionally, until the butter solids turn a dark golden color and the butter smells fragrant and toasty, about 3 minutes more. Immediately remove the pan from the heat and pour the butter into a large mixing bowl. Allow to cool for 3 to 5 minutes.
- When the butter has cooled slightly, add the brown sugar, granulated sugar, egg, vanilla, salt, and baking soda, then whisk until thick and smooth. Using a flexible spatula, stir in the flour until no dry bits remain, then continue stirring vigorously for another 30 seconds. Finally, fold in the oats, walnuts, and dried apricots. The dough will be a bit runny.
- Scoop heaping tablespoons of the dough onto the prepared tray, leaving at least 1½ inches of space between them. Bake for 8 to 11 minutes or until the cookies are just dry to the touch throughout but still soft. Serve warm or at room temperature.
- Store leftover cookies in an airtight container at room temperature for up to 3 days. Note that the cookies will become significantly softer over time.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.
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