Dark Chocolate Apricot Oatmeal Cookies are packed with goodies! I love the dark chocolate paired up with the sweet apricots. Add chewy oatmeal, and you’ve got yourself a fantastic cookie! I’m kicking off Sweets for Your Sweet Week with these cookies. Enjoy!
I had a bundle of dried apricots on my hands to make a batch of homemade muesli. That hasn’t happened yet, so I decided to use them to make cookies, instead! I didn’t want them to go to waste, after all.
While you’re waiting for my muesli recipe, you might like to try my recipe for Chunky Cherry-Chai Granola. This is so tasty, and its warming seasonings are perfect for the cold months.
Another great breakfast recipe is Chocolate, Vanilla & Strawberry Frozen Yogurt Cups. They make a fun snack, or breakfast. You pick!
But enough about breakfast. We’re talking about sweets right now.
If you’re wondering what Sweets for Your Sweet Week is, stay tuned. I have a few dessert and cookie recipes waiting to hit the pages of Grab a Plate, and since Valentine’s Day is around the corner, I thought I would share a few goodies with you all.
My first sweets recipe was inspired by a Hershey’s recipe for a similar cookie that included white chocolate chips. I prefer dark chocolate, so I switched a few things up a bit and the result was a big batch of chewy, chocolaty cookies. What more could you ask for?
I love thick and chewy cookies. Who am I kidding. I love all cookies. But there’s a place in my heart (and tummy) for cookies like these dark chocolate apricot oatmeal cookies. The oatmeal keeps them chewy and thick, and the dark chocolate? Mmm! Such a rich treat that pairs well with dried, sweet apricots.
A word of warning: if your dark chocolate chips are large — and it seems like that’s what I’ve been finding lately — you’ll want to reduce the amount you use for this recipe. I’d use about 1-1/2 cups (maybe slightly less) instead of two.
I used two cups and I was in chocolate heaven. My husband, who isn’t a huge chocolate fan, will definitely not enjoy these chocolate-heavy cookies.
So much for Sweets for My Sweet!
He’ll enjoy the next sweets recipe I share, for sure. I hope you love these cookies, or make them for someone who will!
Patricia Conte/Grab a Plate
Yields Makes about 3-1/2 dozen
- 1-1/4 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 teaspoon pure vanilla extract
- 2-1/2 cups rolled oats
- 2 cups dark chocolate chips (if your chips are large, use 1-1/2 cups or a bit less)
- 1 cup dried, chopped apricots
- Preheat the oven to 350 degrees F. Line two baking pans with parchment paper and set aside.
- Combine the flour, baking soda, and salt in a bowl and whisk to combine. Set aside.
- In a large bowl, add the butter and use a mixer to blend it for a minute or so. Add the granulated sugar and brown sugar and blend to combine.
- Add the eggs, one at a time, and blend. Add the vanilla and blend to combine.
- A little at a time, add the dry ingredients to the butter mixture. Mix to combine.
- Add the oatmeal and stir in to combine. Add the chips and apricots and stir.
- Optional: refrigerate the dough for 15-30 minutes.
- Scoop about a tablespoon of the dough into a round ball and place on the baking pan so the cookies are a few inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Remove from the oven and allow them to sit for a few minutes before transferring to a wire rack to cool.