Apricot-Walnut Oat Cookies

1. Preheat the oven to 350°. Location racks within the upper and lower thirds of the oven. Line two baking sheets with parchment paper.

2. Mix the oats, oat flour, baking powder, baking soda and salt in a smooth bowl.

3. Beat the butter and sugars collectively in a smooth bowl with a mixer on medium to high prance unless fluffy, about 4 minutes. Decrease the rate to low and beat within the egg, egg yolk and vanilla unless subtle, about 2 extra minutes. With a spatula, add the flour mixture, walnuts and dried apricots to the bowl and lag unless fully blended.

4. Scoop the dough into 13 balls of about 1/3 cup every. Tackle the cookies 3 inches apart on the ready baking sheets. Bake for 8 to 10 minutes, unless the perimeters are golden and the centers are smooth very subtle. Let cool 5 minutes on the baking sheets, after which switch to wire racks to chill entirely.

Personal Ahead

These cookies will preserve lined in an hermetic container for up to 5 days.

Notes

To invent your individual oat flour, attach a pair of cups of rolled oats in a meals processor or coffee grinder and pulse unless a finely ground and powdery consistency is performed.