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–+ servings
Oatmeal Cookie Recipe

Crunchy Apricot Chocolate Oatmeal Cookie

This recipe produces a cookie with a crunchy exterior, a soft interior and is loaded with oatmeal, dried apricots, bittersweet chocolate - and, of course, a hint of cinnamon.
5 from 7 votes
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Course Dessert
Servings 18

Equipment

  • 2 Cookie Sheet Pans Lined with a Silpat or parchment paper
  • 1 Hand Mixer or
  • 1 Stand Mixer

Ingredients
  

  • ½ Cup Dried Apricots Chopped into small pieces
  • ½ Cup Chocolate Chips Bittersweet
  • 187 Grams All-Purpose Flour (1 ½ Cups)
  • 1 tsp Baking Soda
  • ½ tsp Ground Cinnamon
  • ½ tsp Salt
  • 190 Grams Vegetable Shortening (1 Cup)
  • 200 Grams Granulated Sugar (1 Cup)
  • 105 Grams Light Brown Sugar (½ Cup)
  • 1 Large Egg Room Temperature
  • 1 Tbsp Water (for combining with the egg)
  • 100 Grams Granulated Sugar (for coating cookies before baking) (½ Cup)

Instructions
 

  • In a medium bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.
  • Combine the egg with 1 tablespoon water and whisk lightly.
  • Using a stand mixer with the paddle attachment, begin creaming the vegetable shorting, granulated sugar and brown sugar until light and fluffy (2 - 3 minutes on medium speed). Scrape the bowl as needed.
  • Add the whisked egg and water to the mixing bowl. Mix on medium speed until combined, scraping the bowl as needed.
  • Add the flour mixture and mix on low speed until combined.
  • Add the oatmeal and mix on low speed until combined.
  • Stir in the apricots and chocolate chips by hand.
  • Wrap the dough and place in refrigerator for approximately 30 minutes or until chilled.
  • Preheat oven to 350°
  • Prepare 2 baking sheets by lining with parchment paper or a Silpat.
  • Using a small cookie scoop (approximately 1 ½ tablespoons per cookie) form balls of cookie dough and roll in granulated sugar.
  • Place the dough on parchment-lined baking sheets leaving approximately 2 inches of space between each cookie.
  • Lightly flatten each cookie using a dinner fork.
  • Bake cookies for 8 - 10 minutes, or until tops and edges of cookies are browning.
  • Let cookies cool on the baking sheets for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Keyword cookies, crispy oatmeal cookies, crunchy oatmeal cookies, oatmeal cookie recipe, oatmeal cookies
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