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Preheat the oven to 350°. Location racks within the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
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Mix the oats, oat flour, baking powder, baking soda and salt in a smooth bowl.
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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.
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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.
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