Description

These thick and chewy oatmeal cookies use a unique maple syrup foundation to create a moist, tender crumb that perfectly complements tart dried apricots. Finished with a sprinkle of flaky salt, they offer a sophisticated balance of sweet and savory flavors in every bite.

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
1/3 cup pure maple syrup
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 cups old fashioned rolled oats
1 cup dried apricots, quartered
Flaky sea salt, for topping

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Instructions

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper for even heat distribution.
Using a stand mixer fitted with the paddle attachment, cream together the room-temperature butter and brown sugar on medium speed for 3 to 5 minutes until the mixture is light and fluffy.
Turn the mixer to low and add the maple syrup in 4 or 5 separate additions, allowing each to be fully absorbed before adding the next, then mix in the egg and vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, kosher salt, and ground cinnamon until well combined.
Add the flour mixture to the wet ingredients and mix on the lowest speed just until the last streaks of flour disappear, being careful not to over-mix.
Gently fold in the old-fashioned oats and the quartered dried apricots by hand or on the lowest mixer setting until evenly distributed.
Scoop the dough into 2.5-ounce balls (approximately 3 tablespoons each) and place them 2 inches apart on the baking sheets, gently flattening each into a 1/2-inch thick disk.
Sprinkle each disk with a pinch of flaky salt and bake for 15 to 17 minutes until the edges are golden brown but the centers remain soft; cool on the pan for 5 minutes before transferring to a wire rack.

Notes

To ensure a perfectly smooth emulsion, make sure your egg and maple syrup are at room temperature so they don’t cause the creamed butter to seize. If you prefer a more decadent cookie, this sturdy dough also pairs beautifully with a half-cup of white chocolate chips added alongside the apricots.

Prep Time: 20 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American