Ingredients
- 1 cup unsalted butter, softened
- ¾ cup packed brown sugar
- ½ cup maple syrup
- 1 large egg
- 1 teaspoon vanilla bean paste
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 3 cups old-fashioned rolled oats
- 2 cups B&R Farms Diced Apricots
- Flaky sea salt, for topping
Directions
- Preheat the oven to 350°F and prepare your baking sheets.
- In a large bowl or stand mixer, beat the butter and brown sugar until light and fluffy.
- Gradually mix in the maple syrup, then add the egg and vanilla. Mix until combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the oats and dried apricots until evenly distributed. *If you'd like you could add other mix-ins like white chocolate chips for a little extra sweetness!
- Scoop the dough onto the prepared baking sheet. Gently flatten each cookie to about ½ inch thick.
- Sprinkle with flaky sea salt, if desired. Bake for 15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy!