Crispy Chewy Apricot Raisin Cookies Recipes

OATMEAL APRICOT GOLDEN RAISIN COOKIE

Steps:

• Preheat oven to 375° Line cookie sheets with parchment or a Silpat. Whisk flour, baking soda, baking powder, and salt together. Set aside.
• Using an electric mixer, cream butter and both white and brown sugar in a large bowl for three minutes. On low, whisk the eggs and vanilla. Slowly incorporate flour mixture until just combined. Please avoid over-mixing. Stir in oats, dried apricot, golden raisins, and pecans. Mix well.
• Chilling the dough leads to a personal cookie preference. I tried three different ways with this recipe and found -Bake immediately without chilling: a thicker cookie, crisp edges, and a soft middle.Chilled for 30 minutes: a flatter cookie, not as crisp edges, and a soft middle. A more even baked cookie.Chilled for 24 hours: a thicker cookie, crisp edges, a soft middle, and deeper flavor of the three.The truth is, once co-mingled, they're all delicious.To chill or not - your cookie ♥️ your choice.
• Are you in the mood for a big or small cookie? Select the size and scoop your dough. Roll the dough into a ball and place them on the baking pan sheet about 2 inches apart. Just as you would with a chocolate chip, stud or push dried apricots and golden raisins into the tops of the dough (which I forgot to do this time!).
• Baking times vary because of ovens and based on how chilled your dough is, but for big cookies, bake for 12 to 14 minutes and for small for 8-10 minutes. Cookies are finished when the edges are golden and the tops appear slightly underdone. Remove cookies and let them cool on the pan for about 5 minutes, then transfer to a wire rack. I double dog dare you not to grab a bite... or four.

CRISPY CHEWY APRICOT RAISIN COOKIES

Steps:

• Preheat oven to 35) degrees F. Line a baking sheet with parchment paper.
• In a medium sized bowl sift together flour, salt, and baking soda.
• In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.
• Add the flour mixture to the sweetened butter mixture. Mix only enough to incorporate flour. Do not over mix. Fold in the dried apricots and raisins.
• Form cookies by dropping a heaping teaspoon of dough on the prepared cookie sheet two inches apart.
• Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.
• Over baking is the biggest problem with most chewy cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven.
• Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly.

THIN AND CRISPY OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
• Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
• Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
• Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

CRISPY-CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Stir together flour, soda, and cinnamon. Set aside.
• Beat butter and SPLENDA® Sugar Blend at medium speed with an electric mixer until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended.
• Stir in oats and raisins.
• Drop dough by rounded tablespoons onto lightly greased baking sheets.
• Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.