Oatmeal, Apricot, and Pecan Cookies

Recipe courtesy Leslie Mackie of Macrina Bakery

January 7, 2009 Published in the January 2009 issue of Seattle Met

“I love that using Stone-Buhr flour improves the lives of dozens of local farmers and their families,” says Mackie. For chewy cookies, bake until just barely golden brown—after that they become quite crisp.


  • 1 cup unsalted butter, room temperature
  • 1 cup packed brown sugar
  • ¾ cup sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 2½ cups Stone-Buhr all-purpose flour
  • ½ tsp salt
  • 1 tsp baking soda
  • ¼ tsp cinnamon
  • 2½ cups rolled oats
  • 1 cup chopped dried apricots
  • 1 cup chopped toasted pecan pieces


1 Preheat oven to 350 degrees. Line two baking sheets with parchment and set aside. Cream butter and both sugars in a stand or electric mixer for 3 to 5 minutes, until light. Add the eggs 1 at a time, mixing between each addition, until totally incorporated. Add the vanilla. Scrape the sides of the bowl, and mix briefly.

2 Sift the flour, salt, baking soda, and cinnamon into a large bowl. Stir in oatmeal, apricots, and pecans.

3 With the mixer on low, add the dry ingredients to the butter and egg, mixing until just combined.

4 Scoop cookies onto baking sheets—for large cookies, each should measure 4 ounces, or about ½ cup dough, which means only about 4 cookies per sheet. Flatten cookies slightly with your palm and bake for about 15 minutes, until just turning golden brown. Cool 5 minutes on sheets, then transfer to racks to cool completely. Repeat with remaining dough.

Makes 18 cookies.

Active time 30 minutes.

Total time 50 minutes.

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