Oat, Raisin and Apricot Cookies

These cookies were a favourite when I was a baker in a cafe in London. I distinctly remember making four times the recipe in one go and having to scoop out about 100 cookies because people loved them so much! The best part is that you can replace the raisins and apricots for other fillings too - the dough is so versatile! Plus, the recipe doesn't contain eggs so the cookies last that bit longer (that is…if they're not eaten before hand!)

Either continue scrolling for the step by step recipe or watch my full YouTube tutorial here!

My cookies spread out too much
If your cookies didn't hold their shape and spread out to much, it's likely that either your oven is too low in temperature or the dough was too soft when you put the cookies in the oven
My cookies didn't spread at all and remained as cookie balls!
Even though this sounds delicious it's not what you're after! This could be because your oven was too high as well as the dough being too cold before baking so it didn't allow the cookies to spread and started to cook too quickly
f the caramel but the sauce still works perfectly well without it
Can I use self-raising flour instead of using plain flour and baking powder?
You can swap the plain flour for self-raising, however you will still need one extra teaspoon of baking powder as these cookies need an extra help rising during the baking process

My cookies spread out too much
If your cookies didn't hold their shape and spread out to much, it's likely that either your oven is too low in temperature or the dough was too soft when you put the cookies in the oven
My cookies didn't spread at all and remained as cookie balls!
Even though this sounds delicious it's not what you're after! This could be because your oven was too high as well as the dough being too cold before baking so it didn't allow the cookies to spread and started to cook too quickly
f the caramel but the sauce still works perfectly well without it
Can I use self-raising flour instead of using plain flour and baking powder?
You can swap the plain flour for self-raising, however you will still need one extra teaspoon of baking powder as these cookies need an extra help rising during the baking process

Like any cookie, you can keep the cookie dough balls in the fired or freezer and bake them off whenever you want a fresh cookie
Swap the raisins and apricots for other dried fruits, or even add some lemon or orange zest for an extra zing of flavour
You can make these cookies larger or smaller than I did, just be aware that the baking times will vary

Like any cookie, you can keep the cookie dough balls in the fired or freezer and bake them off whenever you want a fresh cookie
Swap the raisins and apricots for other dried fruits, or even add some lemon or orange zest for an extra zing of flavour
You can make these cookies larger or smaller than I did, just be aware that the baking times will vary

Like any cookie, you can keep the cookie dough balls in the fired or freezer and bake them off whenever you want a fresh cookie
Swap the raisins and apricots for other dried fruits, or even add some lemon or orange zest for an extra zing of flavour
You can make these cookies larger or smaller than I did, just be aware that the baking times will vary

Preheat the oven to 170°C/338°F with fan or 190°C/390°F
In a stand mixer or using an electric mixer, beat together the butter, sugar and vanilla until light and fluffy
Combine the flour, oats and baking powder in a large bowl and add the softened butter and sugar
Mix with a rubber spatula until fully combined
Add in the raisins and apricots and mix until the fruit is evenly dispersed throughout the cookie dough
Use an ice cream scoop to scoop out the dough into cookie balls and place them onto a tray
Once all the dough has been portioned, use your hands to roll the dough into more spherical ball shapes
Place in the freezer for 10 minutes
Line a baking tray with baking paper and place on 6-8 cookie balls, spacing them apart (the amount of cookies with differ depending what size try you have)
Bake for 15-18 minutes until the cookies are starting to turn golden brown but the cracks within the cookies are still pale
Leave to cool on the tray for 10 minutes
Transfer the cookies onto a cooling rack to allow to cool completely
Store in an airtight container at room temperature for up to one week

Preheat the oven to 170°C/338°F with fan or 190°C/390°F
In a stand mixer or using an electric mixer, beat together the butter, sugar and vanilla until light and fluffy
Combine the flour, oats and baking powder in a large bowl and add the softened butter and sugar
Mix with a rubber spatula until fully combined
Add in the raisins and apricots and mix until the fruit is evenly dispersed throughout the cookie dough
Use an ice cream scoop to scoop out the dough into cookie balls and place them onto a tray
Once all the dough has been portioned, use your hands to roll the dough into more spherical ball shapes
Place in the freezer for 10 minutes
Line a baking tray with baking paper and place on 6-8 cookie balls, spacing them apart (the amount of cookies with differ depending what size try you have)
Bake for 15-18 minutes until the cookies are starting to turn golden brown but the cracks within the cookies are still pale
Leave to cool on the tray for 10 minutes
Transfer the cookies onto a cooling rack to allow to cool completely
Store in an airtight container at room temperature for up to one week

My cookies spread out too much
If your cookies didn't hold their shape and spread out to much, it's likely that either your oven is too low in temperature or the dough was too soft when you put the cookies in the oven
My cookies didn't spread at all and remained as cookie balls!
Even though this sounds delicious it's not what you're after! This could be because your oven was too high as well as the dough being too cold before baking so it didn't allow the cookies to spread and started to cook too quickly
f the caramel but the sauce still works perfectly well without it
Can I use self-raising flour instead of using plain flour and baking powder?
You can swap the plain flour for self-raising, however you will still need one extra teaspoon of baking powder as these cookies need an extra help rising during the baking process