Chocolate, Walnut And Apricot Cookies
- Total Time
- 20 minutes
- Rating
- Notes
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Ingredients
Yield:about 2 dozen cookies
- 1stick unsalted butter
- ¼cup canola oil
- 1cup light-brown sugar
- 1½teaspoons baking powder
- 2eggs
- 1tablespoon vanilla extract
- 2cups all-purpose flour
- 1cup walnut pieces
- ½cup diced ( ¼ inch) dried apricots
- 1cup semisweet chocolate morsels
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)
195 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 3 grams polyunsaturated fat; 21 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 3 grams protein; 31 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place the butter, oil, sugar and baking powder in the bowl of a food processor, and process for about 10 seconds, just until smooth. Add the eggs and vanilla and process again until smooth, about 5 seconds. Add the flour, and process just until it is incorporated and the dough mixture is smooth, about 5 seconds.
- Step 2
Transfer the dough to a bowl and stir in the walnut and apricot pieces and the chocolate chips. Drop about 2 tablespoons of dough for each cookie about 2½ inches apart on an ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes.
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Lee Norris
Batter flat? These are delicious, easy, and a little unusual. If you don't like vanilla, try almond extract. I cut up dark or bittersweet chocolate, to put in, instead of chocolate morsels. for more intense flavor.
ES
Batter is flat, vanilla flavor only. Mix-in’s are good. Would prefer chocolate chip cookie batter with same mix-ins to this batter with oil.
eg
Splendid and simple. The apricot adds so much.
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