Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- Using a handheld or stand mixer, beat butter for a few seconds until creamy. Add sugars and beat until light and fluffy. Scrape down sides and bottom of bowl as necessary.
- Add eggs, one at a time, mixing well after each addition. Mix in vanilla extract.
- In a separate bowl, combine flour, cornstarch, baking soda, salt, and cinnamon. Add to wet ingredients and mix until just combined. Scrape down bowl again and then mix in oats, apricots, and walnuts.
- Chill dough in the refrigerator for 15-20 minutes. You can chill cookie dough between batches as well. I like to form dough into tablespoon-sized balls and place in freezer for 10 minutes or so before baking.
- BAKE: Drop cookies by rounded tablespoon onto prepared cookie sheets and bake for 11-14 minutes or until edges are light golden brown. (The centers may still seem soft and that is ok.) Let cookies cool on cookie sheet for at least 5 minutes before transferring to cooling rack.
STORAGE
- Store in an airtight container at room temperature for up to 1 week, in the refrigerator up to 2 weeks, or in the freezer up to 3 months.
