How did I come up with Oatmeal Molasses Cookies with Apricots? Awhile back, my friend Pam sent me a picture of some tarts she had purchased from a nearby bakery that they looked ridiculously good. They were from the Blackmarket Bakery in the Camp. I finally made my way over there a couple of weeks ago. Most everything inside the bakery looked delicious, but the one item I couldn’t pass up was their ‘Blackstrap Betty’, which is a chewy molasses cookie with chunks of dried apricot.
I wanted to take a shot at making them at home with my own special twist. Oats, I thought, might make my version even better because oats give the chewiness and texture I love. I found an oatmeal cookie recipe online that featured molasses and I replaced the run-of-the-mill raisins with chopped apricots.
The final product turned out yummy. The molasses didn’t come through as much as I would have liked so they more closely resembled the Blackmarket version, but they were still very tasty. I kept them in the oven for about 14 minutes, although the original recipe called for 10-12. Mine were nowhere near even lightly brown at 10 minutes. Even at 14 minutes, they were just lightly brown and still very moist and chewy cookies.
Next time, I would add some more spices, like some cinnamon and nutmeg to give it a spicier flavor. This first experiment turned out well, so I will definitely save this oatmeal molasses cookie recipe as a base for future experiments.
Oatmeal Molasses Apricot Cookies
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup sugar
- ¾ cup shortening
- 2 eggs, beaten
- 5 tablespoons light molasses
- 2 teaspoons vanilla extract
- ½ cup chopped walnuts
- ½ cup chopped apricots
- Preheat oven to 350 degrees F (175 C).
- In a large bowl, stir together the flour, oatmeal, baking soda, baking powder, and salt.
- In another large bowl, beat the sugar with the shortening until smooth and creamy; mix in beaten eggs, molasses, and vanilla. Gradually stir in the dry ingredients. Stir in the walnuts and apricots.
- Drop by teaspoonfuls onto ungreased baking sheet (I used parchment paper).
- Bake for 12-14 minutes, or until slightly brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.