I volunteer with a photography-oriented mentoring program in San Francisco, and one of the students requested that I bring in oatmeal raisin cookies. Her mentor suggested adding dried apricots, and of course I couldn’t resist making some chocolate chip oatmeal cookies too. I had been skeptical of the oatmeal apricot cookies beforehand, but they definitely won out in overal taste! They were sweet and tangy, and like the other varieties they were delightfully chewy.
The recipe I used was straight off the Quaker Oatmeal box, except I substituted applesauce instead of eggs to make it vegan, and added extra spices. The title of the recipe on the box was right; these really did “vanish” quickly!
1 cup Earth Balance, softened
1 cup brown sugar, firmly packed
1/2 cup granulated sugar
1/2 cup unsweetened applesauce
1 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 pinch each of ground ginger, nutmeg, cloves
3 cups uncooked oats
chocolate chips, raisins, or chopped dried apricots, to taste
Preheat oven to 350° F. Beat together Earth Balance and sugars until creamy. Add applesauce and vanilla extract; beat well. Add combined flour, baking soda, and spices; mix well. Slowly stir in oats. Drop by rounded tablespoon onto cookie sheets covered with parchment paper. Bake 10-12 minutes or until golden brown. Cool for 1 minute on pan, then move to wire racks until completely cool.