So the other cookie that I made for my sister’s coworkers were Apricot Oatmeal Cookies. I thought it would be fun to use some of the dried fruit we had other than raisins (which most of my family doesn’t like anyways). One of the things that has happened since I started cooking so much is that I’m suddenly a huge klutz. I swear I have dropped almost everything in the kitchen at least once. I’ll drop the spatual 5 times while cooking one meal and I have to wash it between each drop!
My family isn’t even surprised anymore when they hear a huge crash while I’m cooking. Today I dropped a cup of tea which luckily didn’t break. Seriously. I don’t understand what’s happened!
Anyways. These cookies were my second attempt at making my own recipe. I looked at a bunch of cookie recipes again to get basic proportions down. These ones were very different from the chocolate chip cookies, there was baking powder so they rose and were more cakey than chewy. I also wanted to make them whole wheat but not too tough so I sifted the whole wheat flour. This pretty much meant there was no oat bran and I think it turned out almost like whole wheat pastry flour. However there was a really good crumb and the cinnamon really came through. Overall I considered them a success (though I could have added eve more apricots. Next time I’ll try and make a flatter more chewy cookie.
One interesting thing with these cookies is that I’m testing out different, more natural sweeteners. Here I tried out agave nectar while cutting down the white sugar (not cutting it out completely). I think it turned out pretty well and if you don’t have agave nectar, honey works as well. More oats could be added as well!
Yesterday was a success:D
Whole Wheat Apricot Oatmeal Cookies
3 cups whole wheat flour, sifted
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 cup oats
1/2 cup (1 stick) butter, softened
1/8 cup vegetable oil
1 cup brown sugar
1/4 cup white sugar
1 tbsp agave nectar or honey
1 tsp vanilla extract
2 tbsp milk
1 egg white
1 cup dried apricots, diced
Preheat oven to 350F and line a baking sheet with parchment paper
In a medium bowl, combine sifted whole wheat flour, baking powder, baking soda, salt, cinnamon, and oats. Set aside.
In a large bowl, cream together butter, vegetable oil, brown sugar, white sugar, and agave nectar. Whisk in vanilla, eggs, and milk incorporating each addition completely before adding the next one.
Mix flour mixture into butter mixture. In the middle of mixing add in apricots and finish combining.
Roll dough into balls about 1 inch in diameter and press down into a disc.
Bake for 20-25 minutes or until golden brown on the edges.