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.\u00a0 They were from the Blackmarket Bakery in the Camp. I finally made my way over there a couple of weeks ago.\u00a0 Most everything inside the bakery looked delicious, but the one item I couldn't pass up was their \u2018Blackstrap Betty\u2019, 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.\u00a0 The molasses didn\u2019t come through as much as I would have liked so they more closely resembled the Blackmarket version, but they were still very tasty.\u00a0 I kept them in the oven for about 14 minutes, although the original recipe called for 10-12.\u00a0 Mine were nowhere near even lightly brown at 10 minutes.\u00a0 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.\u00a0 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 Adapted by Stacey Freeman from allrecipes.com for poshinprogress.com. Ingredients: \t2 cups all-purpose flour \t2 cups rolled oats \t1 teaspoon baking soda \t1 teaspoon baking powder \t1 teaspoon salt \t1 cup sugar \t\u00be cup shortening \t2 eggs, beaten \t5 tablespoons light molasses \t2 teaspoons vanilla extract \t\u00bd cup chopped walnuts \t\u00bd cup chopped apricots \tPreheat oven to 350 degrees F (175 C). \tIn a large bowl, stir together the flour, oatmeal, baking soda, baking powder, and salt. \tIn another large bowl, beat the sugar with the shortening until smooth and creamy; mix in beaten eggs, molasses, and vanilla.\u00a0 Gradually stir in the dry ingredients.\u00a0 Stir in the walnuts and apricots. \tDrop by teaspoonfuls onto ungreased baking sheet (I used parchment paper). \tBake for 12-14 minutes, or until slightly brown.\u00a0 Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.