Apricot & Chocolate-Chunk Oat Cookies


  • You (yes you) deserve a treat! In fact, you need it…We all do! 
  • Life is hectic for everyone right now. No matter who you are, you’re doing more (likely with less help).
  • Well, it’s time to take a minute away from the madness, a breather from the bustle and at least a second from the scaries. A bit of the old Me-Time, devoted entirely to delight. 
  • Nothing guarantees a moment of pure, uncomplicated bliss quite like a freshly baked cookie.  So, inspired by the flavours in our latest Delight Box, we bring you this wholesome, easy, thoroughly comforting cookie recipe. Packed with oats, fruit and just the right amount of chocolate, these bikkies are crispy on the edges, chewy in the middle and sure to put a smile on your face. 
  • Apricot & Chocolate-Chunk Oat Cookies
  • Ingredients:
  • 200g unsalted butter at room temperature
  • 1 cup (200g) brown sugar
  • 1 tsp. vanilla extract
  • 2 eggs, lightly beaten
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2  cups (180g) standard flour
  • 1 cup (100g) rolled oats
  • 1/2 cup (90g) dark chocolate (you can use drops or just chop up your favorite bar)
  • 1/2 cup (80g) Cinderella dried apricots
  • Method:
  • Preheat your oven to 180 degrees. Line 2 baking trays with oven paper and set aside. 
  • In a large bowl (or stand up mixer), beat together the butter and brown sugar until creamy. 
  • Add in the beaten eggs, vanilla, baking soda and salt. Stir until the mixture looks uniform. 
  • Stir in the flour until it’s just combined, then gently fold in the oats, chocolate and dried apricots. 
  • Using a small ice-cream scoop or spoon, drop mounds of dough onto baking trays. Be sure to space them about 5cm apart. 
  • Bake the cookies for about 10 minutes, until lightly browned. Halfway through baking, swap the bottom and top trays in the oven for even baking. 
  • Transfer cookies to a wire rack. They will seem soft at first, however they crisp up as they cool. 
  • Delicious right away, or you can store in an airtight container for 3 days. 

Make it your own:

  • Feel free to substitute any dried fruit for the apricots. Sultanas, dates or dried cranberries all taste great. 
  • Replace up to half of the standard flour with an alternative like wholemeal or buckwheat. 
  • Skip the fruit and add 3 Tbs. of smooth peanut butter with ½ cup (100g) chopped peanuts.