Is it really December? It really can’t be. But the calendar doesn’t lie, and neither does my email inbox that’s flooded with subject lines like Hurry Up and Buy Now Because This is the Best Christmas Sale Ever.
So you know what that means. It’s time to start cranking out the sugar cookies and the pumpkin rolls and the caramels and all that fun stuff. Maybe you’re on the ball and already there, but I’m not. Before jumping into the holiday baking craziness, I wanted to bake something simple. Something with oatmeal and maybe some dried fruit. I found this recipe in the Dahlia Bakery Cookbook and thought the Cranberry Apricot would be just right.
I thought I had everything I needed, but when I started measuring out my ingredients, I didn’t have any cranberries. No worries though. My baker assistant remembered the dried cherries in the pantry and the recipe was changed just like that.
I think it works. I don’t think I’ve ever made cookies with apricots, but I really enjoyed their bright flavor against the warm cinnamon and ginger spices. They’re thick and chewy, and even taste great right out of the freezer. Next time, I may add some white chocolate chips, or maybe toasted pecans. If you’re looking for something simple and delicious, give them a try.
Cherry Apricot Oatmeal Cookies
Makes about 18-22 large cookies
2 cups plus 2 tablespoons (290 grams) all-purpose flour
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon kosher salt
2 ½ cups (260 grams) old fashioned rolled oats
1 cup (164 grams) dried apricots (1/8- to ¼-inch dice)
2/3 cup (112 grams) dried tart cherries
2 sticks unsalted butter, softened
1 ¼ cups (300 grams) packed brown sugar
¾ cup plus 2 tablespoons (173 grams) granulated sugar
2 teaspoons pure vanilla extract
2 large eggs, room temperature
Preheat the oven to 350 degrees. Line 3 baking sheets with parchment paper and set aside.
In a large bowl, stir together the flour, baking soda, cinnamon, ginger, cloves, and salt. Stir in the oats and set the dry ingredients aside.
In a small bowl, combine the apricots and cherries. Set the dried fruit aside.
In the bowl of an electric mixer on medium speed and using the paddle attachment, combine the butter, sugars, and vanilla extract. Continue creaming on medium speed until very pale and fluffy, 4 to 5 minutes. Scrape the bowl.
Add the eggs, one at a time, and beat to incorporate each egg. Scrape down the bowl as needed.
On low speed, add the dry ingredients in 3 additions and mix until just combined. Be careful not to over mix. Add the dried fruit and mix until just combined. Remove the paddle and scrape down the sides of the bowl all the way down to to get any dry ingredients in the bottom of the bowl.
Use an ice cream scoop to portion the cookies in about ¼-cup scoops, placing them evenly apart on parchment-lined sheets, 6 cookies per sheet. Bake about 13-15 minutes, until the cookies are golden brown around the edges and still slightly pale in the middle.
Remove the baking sheet from the oven and allow to them cool on a wire rack for 10 minutes before removing cookies from the pan with a spatula.
Recipe slightly adapted from The Dahlia Bakery Cookbook.