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Oatmeal Cookies with Dried Apricots, Candied Ginger, & Bittersweet Chocolate

By Chef Megan Joy / March 28, 2013

What gorgeous spring weather we’re getting in the mountains today! This is that time of year I’ve been craving. I hope it stays like this for the rest of spring but I know better. I’m sure mother nature has a few more snowstorms up her sleeve.

Yesterday I went on a wet snow/sloppy mud hike. It was a little tricky to maneuver up the mountain, but the fresh air and warm sunshine felt great. When I got back, I started craving some chocolate chip oatmeal cookies.

I’ve always been a big fan of the Quaker Oat’s “Vanishing Oatmeal Raisin Cookies” recipe that’s on the lid of every box of old-fashioned oats. They’re chewy, soft, and a little bit crunchy on the edges. Perfect for snacks or breakfast (my favorite).

I adapted the recipe to work for what I had on hand- some dried apricots, candied ginger, and chopped bittersweet chocolate. Feel free to add or switch in different dried fruits, nuts, or types of chocolate.

Cheers to spring sunshine!

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How to make this high altitude adjusted recipe:

Oatmeal Cookies
Adapted from Quaker Oats

Oatmeal Cookies
Recipe type: High Altitude Baking
 
Ingredients
  • ½ cup (1 stick) + 6 tablespoons unsalted butter, softened
  • ¾ cup packed brown sugar
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1½ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 3 cups oats
  • 2½ tablespoons finely chopped candied ginger
  • ⅔ cup chopped dried apricots
  • ¾ cup chopped bittersweet chocolate or chocolate chips
Instructions
  1. Preheat your oven to 350 F.
  2. Cream the butter with the sugars until light and fluffy.
  3. Beat in the eggs, one at a time, until incorporated.
  4. Add the vanilla and salt and mix well.
  5. Add the flour, baking soda, and cinnamon and beat until combined.
  6. Stir in the oats, ginger, dried apricots, and chocolate.
  7. Drop the dough by rounded tablespoonfuls onto parchment-lined baking sheets.
  8. Bake for 8-10 minutes or until light brown on the edges.
  9. Makes about 4 dozen cookies.

Note: This recipe was adapted for high altitude baking. To make at sea level, increase the baking soda to 1 teaspoon.

About the author

Chef Megan Joy

3comments
kelley {mountain mama cooks} - April 1, 2013

I love this time of year. We, too, have had a beautiful spring. I’m sure we’re still in for a few more storms but that’s how spring in the mountain rolls! These sound amazing. I’m a sucker for anything with candied ginger!

Reply
Lillian Flaherty - February 17, 2015

I have contacted you before and you have always been so kind and responded. I’ve just printed the Oatmeal Cookie Recipe which I have been looking for. However, my question is not re this recipe, but another general question. My son and I just got through baking a bar (“Lake Forest Brownies”). It did NOT state that it had been adjusted for High Altitude, but guess I just took it for granted for which I’m sorry now I didn’t make sure of that. Here is the recipe, which I followed. The question is re the dried cherries. First of all, should they be soaked first AND there was no soda or baking powdered listed in the recipe and lastly–I baked it for only 45 min instead of one hour. According to the directions, the side had pulled away from the foil and a tooth pick stuck in the middle came out dry. The cherries are very hard and the dough very heavy and thick. I am in your website looking for a comparable recipe that maybe I could have somehow adjusted this to be edible to one of yours and I know it would be trustworthy. Due to that old budget problem, I’m hoping I can send for your COOKIE book real soon. Thank you so much
for the help you have given me again. Lillian

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