Apricot-Oatmeal Drops


April 25, 1999|By Annette Gooch | Annette Gooch,Universal Press Syndicate

The foundation of many a nourishing, fiber-rich breakfast is a prime staple for cookie-baking as well. Rolled oats contribute a distinctive chewiness and wholesome, toasted-grain taste that rounds out the butterscotch flavor of a classic oatmeal cookie. The only thing better is oatmeal cookies with a surprise ingredient -- dried apricots, coconut or chocolate -- in place of the usual raisins.

Makes about 5 dozen cookies

1 cup dried apricots

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon each: salt, ground nutmeg and ground cloves

3/4 cup butter, softened

1 1/2 cups firmly packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups quick-cooking rolled oats

1/2 cup chopped walnuts

Cut apricots into thin slivers. Place in saucepan with 1 cup water. Bring to a boil over high heat; reduce heat and simmer, uncovered, until apricots can be pierced easily with a fork (8 to 10 minutes). Drain well; pat dry with paper towels. Set aside.

In a bowl, stir together flour, baking soda, cinnamon, salt, nutmeg and cloves to combine thoroughly; set aside.

Preheat oven to 375 degrees. In mixer bowl, combine butter and brown sugar; beat until well blended. Add eggs, one at a time, beating well after each addition. Add vanilla; mix to blend.

Gradually add flour mixture until just blended. Stir in rolled oats, apricots and walnuts.

Drop by tablespoons, about 2 inches apart, onto lightly greased baking sheets. Bake until cookies are lightly browned (about 10 minutes). Transfer to wire racks to cool.

Pub Date: 04/25/99

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