An oat cookie is dependable, comforting and familiar. Quick to make and can just as easily be breakfast, a teatime treat or late night snack. In other words, it is a welcome treat at any time of the day.
There are many oat cookie variations as this sturdy cookie can handle many flavour options. The addition of fruit and chocolate is nothing new but the inclusion of rosemary does make this cookie unique. The herb is a warm and earthy background flavour and does elevate this cookie to another level. White chocolate is quite sweet and the apricots provide just the right amount of tang to balance out the flavours.
This is a recipe from Sarah Kieffer’s book “100 Cookies.” Sarah is known for a specific technique of baking cookies called ‘pan banging.’ What this does is cause the cookies to spread at the edges so that they become crisp but leave the centers soft. Read more about this on her blog https://www.thevanillabeanblog.com
Ingredients for Cookies (18 cookies)
- 170 g butter
- 150 g brown sugar
- 65 g granulated sugar
- 3/4 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 egg
- 142 g cake flour
- 185 g oats
- 55 g dried apricots
- 57 g white chocolate or chocolate chips
- 1 tsp fresh rosemary, chopped finely
- 2 tsps vanilla extract
Method to make Cookies
- Preheat oven to 180 degrees celsius and adjust the rack to the middle of the oven.
- Line 2 or 3 baking trays with parchment paper.
- Chop the apricots and chocolate (if not using chips) into small pieces and set aside.
- In a large mixing bowl, measure out the flour, bicarb and salt, and whisk to combine.
- Using an electric beater or stand mixer, beat the butter till light and creamy.
- Add the brown and white sugars and chopped rosemary to the butter, and continue beating till light and creamy.
- Add the egg and vanilla and continue to beat until combined.
- Add the whisked flour mixture and very lightly mix till just combined.
- Add the oats and mix to combine.
- Finally add the chocolate and apricots and using a large spatula, mix till all ingredients are evenly distributed.
- Form balls with about 2 tablespoons of dough and and place about 6 cookies on each baking sheet. Allow about 7 – 8 cm distance between each cookie.
- Bake one tray at a time for a total baking time of 12 – 13 minutes, rotating the tray halfway through the baking process.
- At the 11 minute mark, tap the baking tray firmly on the rack to set the sides of the cookie.
- Bake until the cookies are soft in the center and golden brown and crisp at the edges.
- Tap the tray one last time before removing from the oven.
- Let the cookies cool on the baking tray for a few minutes before transferring to a cooling rack to completely cool.
