Apricot and Chocolate Chunk Oatmeal Cookies

Another of my recipe developer crushes is Danielle at Rustic Joyful Food. When I first picked up My Heart’s Table from my local library last year, this was one of the first recipes that caught my eye. Apricots in a chocolate cookie? I was intrigued!

These did not disappoint! They’re not hearty or chunky oatmeal cookies. Instead, their edges thin out like a lace cookie with those addictive crunchy edges. The centers of the cookies, however, are deliciously chewy. Think of them like a cleaner version of your favorite chocolate-filled granola bar.

Danielle’s joyful faith and personality are so inspiring, it almost feels like her phenomenal recipes are a bonus. And they are indeed phenomenal! I highly recommend every single one of her cookbooks, including her kid’s cookbook line and her recent devotional. After trying these delicious cookies, go show Rustic Joyful Food some love; you won’t regret it!

NOTE: This is an adjusted half recipe from the printed recipe. For the original, don’t hesitate to check out Rustic Joyful Food’s fantastic cookbook, My Heart’s Table (link below).

Apricot Chocolate Chunk Cookies
(Original recipe: Rustic Joyful Food: My Heart’s Table)

1/2 C butter, softened
1 C brown sugar
1/2 tsp salt
1/2 tsp vanilla extract
1 egg
1 C + 2 TBSP old-fashioned oats
1/2 C flour
1/2 C chocolate chips
1/2 C dried apricots, chopped into small bits
1/2 cups pecans, chopped and toasted

Preheat oven to 350F.

Mix butter, sugar, salt, and vanilla. Add eggs one at a time, mixing slightly after each addition. Add oats, flour, chocolate, fruit, and nuts. Mix gently until just combined. Be careful not to overmix.

Drop spoonfuls of dough – approximately 2 TBSP each – onto a parchment-lined cookie sheet. (I used my smallest #60 cookie scoop.) Bake for 12-13 minutes, or until the edges are golden. NOTE: It’s okay if the center of the cookies still look a little glossy. Just don’t let the edges burn.

Allow the cookies to cool for at least 5 minutes on the cookie sheet before removing them to cool completely on a wire rack. If you prefer chewy cookies, leave them on the parchment paper to cool completely.

One thought on “Apricot and Chocolate Chunk Oatmeal Cookies

  1. Pingback: Apricot and Chocolate Chunk Oatmeal Cookies — Mainstay Kitchen & Home | Al Brown

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