Freshly baked cookies are a household favourite and my ‘chief tester’ can’t often resist the cookie dough before it is baked!
These cookies are lovely, with the crunch of the almonds and the chewiness of the apricots – of course the addition of rolled oats make them slightly healthy (well almost!)
- 110 g butter
- 1/4 cup brown sugar
- 1/3 cup golden syrup
- 50 g thinly sliced apricots
- 50 g dark chocolate, chopped
- 50 g almonds, chopped
- 2/3 cup flour
- 1/2 tsp baking powder
- pinch salt
- 1 cup rolled oats
- 100 g dark chocolate, melted
Preheat the oven to 180°c.
Put the butter, sugar & golden syrup in a small pot and stir over a medium heat to dissolve the sugar. Cool.
In another bowl, toss the apricots, chocolate, almonds, flour, salt and oats.
Mix the dry ingredients into the butter mixture and stir to combine.
Using a tablespoon, measure out the mix, rolling into a ball – place on a lined baking tray 3cm apart and flatten slightly with a fork.
Bake for about 10 minutes until lightly golden. Leave on the tray to cool before transferring to a rack.
Coat the base of the cookies with the melted chocolate, or dip one edge in the melted chocolate (looks a bit messy but the kids will love the chocolate edge) and leave to set.
As I have said before there is nothing nicer than a freshly baked cookie with your weekend cup of coffee – find a sunny spot (behind glass at this time of year!) , grab your favourite magazine and put your feet up! You deserve it 🙂
Happy baking xx