Crispy Chewy Apricot Raisin Cookies
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Crispy Chewy Apricot Raisin Cookies. Inspired by a favourite cake and a great recipe for Chocolate Chip Cookies, these outstanding cookies pack plenty of flavour into each bite.
Originally published Nov 2012.
This idea for Crispy Chewy Apricot Raisin Cookies is one that I've had for a little while now and finally got around to experimenting with.
I adore dried apricots. I remember sneaking them out of the cupboard as a kid and eating them like candy, so I take any opportunity I can to add them to a Holiday baking idea.
Inspired by a local favourite!
A favourite cake at this time of year here in Newfoundland is terrifically delectable Apricot Raisin Cake which many folks always make for the holidays.
I decided to take inspiration from that flavour combination to come up with these buttery, crispy, chewy cookies and the result was amazing!
I haven't added any spices to this recipe, preferring to rely on the beautiful flavour of the dried fruits but a little cinnamon, ginger or nutmeg would be nice too, even a combination of any of them.
Hold it down to a maximum of ½ teaspoon spices, though, you don't want to overpower the flavour of the rest of this delectable cookie.
If you love the taste and texture of these cookies, you'll definitely want to check out our Best Chocolate Chip Cookies recipe!
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Crispy Chewy Apricot Raisin Cookies - inspired by a favourite cake and a great recipe for Chocolate Chip Cookies, these outstanding cookies pack plenty of flavour into each bite.
Ingredients
- 1 ⅓ cups flour (see note)
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup butter
- ½ cup light brown sugar
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup chopped dried apricots
- ½ cup raisins
Instructions
- Preheat oven to 35) degrees F.
- Line a baking sheet with parchment paper.In a medium sized bowl sift together flour, salt, and baking soda.
- In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
- Add the flour mixture to the sweetened butter mixture. Mix only enough to incorporate flour. Do not over mix. Fold in the dried apricots and raisins.
- Form cookies by dropping a heaping teaspoon of dough on the prepared cookie sheet two inches apart.
- Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.
- Over baking is the biggest problem with most chewy cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably.
- When they are golden brown around the edges is the time to remove them from the oven.
- Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.
Notes
If your cookies have a tendency to spread on the pan, It's likely the water content in your butter.
Try adding another rounded tablespoon of flour to the mox., the first time you try the recipe. Then judge if you need to make the adjustment next time.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 155Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 24mgSodium 141mgCarbohydrates 26gFiber 1gSugar 17gProtein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
fabulous, made them several times
Do you remember how many cookies it makes?
A couple of dozen usually.
I wonder if this should read as dropping by tablespoons and not teaspoons?