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Oatmeal Apricot Cookies

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Course: Dessert
Cuisine: American
Keyword: 1960's, cookies, oatmealcookies
Servings: 24
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Equipment

Ingredients

WET INGREDIENTS

  • 1 c. butter
  • 1 c. brown sugar
  • ¾ c. sugar
  • 2 eggs
  • 2 tsp. vanilla

DRY INGREDIENTS

  • 2 ⅓ c. unbleached flour
  • 1 T. cornstarch
  • 1 c. quick oats
  • 1 c. old-fashioned oats
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. salt

APRICOT FILLING

  • ½ c. dried apricots small dice
  • ¾ c. apricot jam
  • 1 ½ tsp. cinnamon

Instructions

  • PREP
  • Gather equipment. Line baking pans with Silpat or parchment paper.
  • Dice or snip dried apricots into small pieces and add to apricot jam and set aside until use.
  • Whisk together dry ingredients into a bowl and set aside.

MAKE BATTER

  • In mixer, beat together butter, sugar, and brown sugar until light and fluffy. Add eggs and vanilla until combined.
  • Add in dry ingredients and mix well.
  • Scoop batter into cookie pucks and place in airtight container and chill 10 minutes to overnight. Place cookie pucks on cookie sheets if baking right away.
  • Using a teaspoon, make a divet into the center of each scoop of cookie batter. Place a 1 teaspoon of apricot filling and then cover with a tiny scoop of batter, and cover up the jam.
  • Place cookie pucks 1” apart on cookie sheet.

BAKE

  • Bake at 350° for 15-17 minutes. Let cookies cool and store in air-tight container.