Chewy apricot oatmeal cookies with toasted almonds (and sea salt on top)

I’m trying to figure out a way to tell y’all that salt on the top of these cookies is a very good idea and will change your world.

Chewy apricot oatmeal cookies with toasted almonds and sea salt I

But as I write this I keep taking breaks to put an ice pack on my forearm that I burnt on the kettle while making a cup of tea (which I was making instead of having another glass of wine)… so I’m not really sure you should believe me.

Chewy Apricot Oatmeal Cookies with Toasted Almonds and Sea Salt

HERE is why you should believe me. Because I recently went on a tour of Theo Chocolate in Seattle, and I learnt things. Important things. OK, maybe I mainly remember loving chocolate and the guy on the tour who cracked me up by asking the world’s most obvious questions.

But, what I did learn was when you make these cookies, which I might add have a lovely combination of chewy and crunchy going on, you can say this to your friends:

“The salt on top really adds something, try having a bite with the salt facing the top of your mouth and then for more of a hit, take the next bite with the salt facing your tongue.”

Add salt to your cookies

Add your salt…

Minds. Blown.

And then you’ll all eat cookies like wine salt tasting snobs and marvel in the way salt really does bring out sweetness more.

Ingredients

1 ¼ cups (175 g) all-purpose flour
¾ cup (65 g) old-fashioned large flake rolled oats
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
6 tablespoon (85 g) unsalted butter, at room temperature
1/2 cup (165 g) packed light brown sugar
3 tablespoon (45 ml) honey (golden syrup)
1 large egg, at room temperature
1 teaspoon pure vanilla extract
½ cup (2.5 oz/70 g) whole almonds, toasted and coarsely chopped (OR dark choc chips)
1/3 cup (1.5 oz/42 g) sunflower seeds
½ cup (2.5 oz/70 g) coarsely chopped dried apricots
2 tbsp flax seeds (optional – I didn’t use as I had none)
coarse sea salt for sprinkling

Method:

  1. Preheat your oven to 180°C. Line two large baking sheets with parchment paper and set aside. Toast your almonds.
  2. In a medium bowl, whisk together flour, oats, ground cinnamon, ground nutmeg, baking soda, baking powder and salt until evenly blended; set aside.
  3. In a large bowl (or Kitchen Aid), beat together butter, brown sugar and honey using an electric hand mixer on medium-high speed until smooth, creamy and a bit fluffy, about 1 minute. Add egg and vanilla extract and beat until well combined and smooth, about 30 seconds.
  4. Add flour mixture and beat on low speed until just blended, 10-15 seconds.
  5. Add chopped almonds, sunflower seeds, flax seeds and chopped apricots. Fold them in until evenly combined using a rubber spatula.
  6. Roll dough into balls and place onto the prepared baking sheets, spacing them about 3 inches apart.
  7. Flatten each cookie using the bottom of a dry measuring cup or wooden spoon.
  8. Sprinkle each one with a bit of sea salt and bake until golden brown around the edges, about 8-10 minutes.
  9. Let cookies cool for 1 minute on the baking sheet before transferring individually to a wire rack to cool completely.

Makes: 24

Storage: These stay soft and chewy for days in an airtight container!

Healthy: 120 calories per cookie

Source: http://www.christinamarsigliese.com/2012/05/best-chewy-apricot-almond-oatmeal.html

9 Comments on Chewy apricot oatmeal cookies with toasted almonds (and sea salt on top)

  1. Sarah
    26 June 2014 at 12:06 am (3 months ago)

    what unique cookies!

    Reply
  2. Sandra
    26 June 2014 at 7:33 am (3 months ago)

    Look great, can’t wait to try. Any thoughts on substitutions for apricots?

    Reply
    • Aimee@clevermuffin
      26 June 2014 at 7:49 am (3 months ago)

      You could go for chopped dates (that would be really yum), sultanas or raisins? :) Actually that makes me want to try a date version…

      Reply
      • Sandra
        29 June 2014 at 9:58 am (3 months ago)

        All sound good, thanks, but actually after I asked, thought my old fav cherries would be good!

      • Aimee@clevermuffin
        30 June 2014 at 1:44 pm (3 months ago)

        Glace cherries? You’ll have to let me know how it goes. I love glace cherries.

  3. Maggie
    26 June 2014 at 12:38 pm (3 months ago)

    Yummo! Guess what i’ll be baking this weekend?! I have all the ingredients handy in the cupboard….so even better!

    Reply
    • Aimee@clevermuffin
      27 June 2014 at 1:21 pm (3 months ago)

      Thanks! Just eyeing off the chocolate pumpkin bronwnies on your site, reckon they’re going to make an appearance in my kitchen soon!

      Reply

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