Once upon a time, I worked at a cafe that had a chocolate chip cookie recipe with dried apricots in it.
And my response when I saw the recipe, was to wonder (aloud) why anyone would ruin a perfectly delicious chocolate chip cookie with something like dried fruit.
Everyone just told me to wait and try them before I judged, because, they said, it just works.
I scrunched up my nose, made the dough and baked the cookies. And they were right. It totally works. It’s all in the combination of textures.
- 110g unsalted butter, softened (1/2 cup)
- ⅔ cup brown sugar, packed (125g)
- 1 egg
- ½ tsp vanilla extract
- ¾ cup plain flour (95g)
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ - ½ tsp sea salt, to taste
- 1½ cups rolled oats (120g)