apricot and white chocolate oatmeal cookies
I found my cookie jar inexplicably empty once again. Could I have eaten all the cookies I asked myself, then I remembered I'd taken them into work. As I was about to go to Brisbane for a week I wanted to use what was already in the cupboard and I didn't want to make too many cookies.
I found an oatmeal cookie recipe in the Coles magazine which included miso, fresh pears and dried pears. I like most dried fruit but dried pears are my least favourite. I'd recently bought a 500g bag of dried apricots which I wanted to use, so I decided to adapt the recipe to make a batch of apricot and white chocolate oatmeal cookies.
As it's been a while since fresh apricots last appeared in the fruit shop instead of using fresh apricots in the recipe, I soaked some dried apricots in boiling water to reconstitute them. It seemed to work out okay. My white chocolate chips had seen better days so I cut some white chocolate into chunks and as for the miso, I ditched it completely.
As soon as I'd photographed the cookies, I ate one and it was delicious. The cookie was a bit chewy and a bit crunchy. White chocolate is quite sweet so the slight tartness of the dried apricots worked well. If you make these cookies, please don't use Turkish apricots as they don't have the same tart sweetness nor the same texture.
Here's the recipe for you which is adapted from here. The recipe makes about 12 cookies, depending on the size of the tablespoon you use. I used a 15ml cookie scoop on this occasion. For all my recipes I use a 250 ml cup and a 20 ml tablespoon. I have a conventional gas oven so if your oven is fan forced you may need to reduce the oven temperature by 20ºC.
Apricot and white chocolate cookies – makes 12
Ingredients
100g unsalted butter, chilled, chopped
60g dried apricots, diced
½ cup (110g) brown sugar
30g caster sugar
1 egg
½ cup (75g) plain flour
½ cup (80g) wholemeal plain flour
½ cup (45g) rolled oats
1 tsp baking powder
Pinch sea salt flakes
35g white chocolate, coarsely chopped
12 soaked and dried apricots to decorate, or 6 small apricots halved optional
Method
Line a baking tray with baking paper. Soak 30g of the dried apricots in boiling water to reconstitute.
Place the butter in microwave safe bowl then cover Cook for 5-6 minutes or until dark brown. Transfer to a large heatproof bowl and set aside to cool completely.
Preheat oven to 180°C, conventional. Add the combined sugars to the butter mixture in the bowl and beat until pale and creamy. Add the egg and beat for 1-2 mins or until well combined and a little paler in colour. Add the combined flours, oats, baking powder and sea salt and stir to combine. Drain the apricot pieces and pat dry with paper towel then add to the mixture with the dried apricots and white chocolate. Stir to combine.
Roll 2 tablespoons of the mixture into balls and flatten slightly. Top each with an apricot half then lace on lined tray, about 5cm apart.
Bake for 25 minutes or until golden brown. Set aside on the tray for 10 minutes to cool slightly before transferring to a wire rack to cool completely. Store the cookies in an airtight container at room temperature for up to 3 days.
I'm very happy that the cookie jar is full again.
See you all again next week with some more baking from my kitchen.
Bye for now,
Jillian
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