In the past, my go-to-no-fail recipe for Oatmeal Cookies was always the one printed inside of the Quakers lid. They may not even print it there anymore, it was that long ago.
Once I found out gluten was not my friend, I converted the recipe to a gluten-free version. It was fine, an okay oatmeal cookie, but not quite as fabulous as it’s first iteration. They tended to be a bit crumbly and dry, which is fine to use as a topping for yogurt, but fell short of the required handhold test of a cookie.
So, I have been tweaking the heck out of the recipe. Firstly, because everyone needs a quick and easy, Oatmeal Cookie recipe that is perfect each and every time. Secondly, they are my absolute favorite type of cookie.
This version, a Oatmeal Pecan Apricot cookie, is obsessively good. Crispy, lacy edges with soft middles and just the right amount of chew.
Until further notice these will be on repeat here…
- 1/4 cup granulated sugar
- 1/4 to 1/2 cup light or dark brown sugar
- 1/2 cup unsalted butter, at room temperature
- 1/2 teaspoon salt
- 1 egg, beaten
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup all purpose gluten free flour
- 1 1/2 cups old fashioned rolled oats, gluten free
- 1/4 chopped toasted pecans, or any other nut you prefer
- 1/4 cup chopped dried apricots, raisins, or any other dried fruit
Heat your oven to 350 degrees F, line baking sheets with parchment paper.
In a large bowl beat the sugars with butter until fluffy, add vanilla and eggs beat until combined.
Sprinkle in the salt, baking soda and powder, mix until all incorporated.
Add the flour and oats and mix well, scraping down the bowl a few times.
By hand mix in the nuts and dried fruit.
Pour mixture onto plastic wrap and shape into a cylinder about 2" by 2".
Seal up and pop into the fridge for at least 30 minutes or longer if you have the time.
Remove from fridge and slice each 1/2" thick, press the edges back into shape, you should have 12 cookies in all. Easier done if you cut log into half then half again then each of those into 3rds.
Place on baking sheet 3" apart, they will spread.
Bake 13 to 15 minutes, or until nicely browned and crispy at the edges.
Remove from oven and let cool slightly, then remove to wire rack to cool completely.
The more you refrigerate the dough the less the cookies will spread. I made a batch that were left in the fridge overnight, they only spread 1" or so compared to the 1 hour rest which spread a good 3".