These Chewy Choc Chip Apricot Cookies (or biscuits) combine a few of my favourite things. Dried apricots, chocolate, coconut and oats.
Deliberately underbaked so that they remain soft and chewy, these are a great snack. Incredibly easy, essentially mix everything into the one bowl and use a cookie scoop for consistent sizing. (a cookie scoop is like a small ice cream scoop- the one i used in this recipe was the medium one, and my cookies weighed between 55-65 grams each.
Baking approx 12-15 minutes, they will be slightly starting to brown around the outside and soft on the inside, but they continue to cook after they come out of the oven and they firm up. If you’re unsure, do a test batch with a couple of cookies, and wait until they’ve completely cooled before you assess the chewiness factor. Or- you can bake them until they are well done if you prefer them to be crunchy. It’s personal preference.
I used my new Ikea silicone baking mats in this recipe- and I am a big fan!
Cookie Vs. Biscuit? Well that depends on which country you’re from. In Australia we call everything biscuits, however I believe that a cookie more describes a chewy biscuit. I believe this is the general consensus in the UK too. Yes cookie is an American term, and as the ultimate pioneers of the chewy factor- I think cookie is a great description for a chewy biscuit. You can call them whatever you like, they’re still delicious 🙂
- 1 1/2 Cups Rolled Oats
- 2 Cups Self Raising Flour, Sifted
- 185 grams Unsalted Butter, melted and cooled
- 3 eggs
- 150 grams Choc Chips or small chunks (dark, milk or white)
- 150 grams dried apricots, chopped into small pieces (m&m size approx)
- 1/2 cup brown sugar, firmly packed
- 1 cup Shredded Coconut
- 2 teaspoons Vanilla Essence or Extract
- Preheat oven to 160 degrees Celsius, Fan Forced.
- In a medium bowl, whisk the eggs, add the vanilla and the melted butter and whisk until well combined.
- Place all dry ingredients into a large mixing bowl. Stir to thoroughly combine.
- Add the wet ingredients to a well in the centre of the dry ingredients.
- Stir together with a wooden spoon until thoroughly combined.
- Now, chill the dough for 30 minutes for best results.
- After chilling, use a medium cookie scoop or a spoon and roll into balls (about 2 Tablespoons each or 55-65 grams each). Place on a lined baking tray and flatten down gently with the back of a spoon or your fingers. This recipe needs them to be flattened a little before baking as they won't flatten too much as they bake.
- Bake for 13-18 minutes depending on desired chewiness factor. Remember, the cookies will continue to cook a little after removing them from the oven, so deliberately undercook them leaving them fairly soft in the centre if you want them to be chewy.