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Sultana, Apricot ginger cookies on cooling rack

Sultana, Apricot & Ginger Oat Cookies

5 from 1 vote
Chewy, christmassy and probably healthier than your classic chocolate chip cookie.
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Prep Time 20 minutes
Cook Time 8 minutes
Servings: 9 cookies
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1/3 cup Olive Oil
  • 1/2 cup Brown Sugar
  • 1 Egg
  • 1 tsp Vanilla Paste
  • 1/2 cup Flour
  • 1 1/2 cups Rolled Oats
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 cup Sultanas
  • 1/2 cup Dried Apricots chopped
  • Flaky salt

Method
 

  1. Preheat your oven to 180℃ fanbake.
  2. In a bowl, mix the sugar and oil and whisk vigorously until combined. Add the egg and whisk again.
  3. In another bowl, mix together the dry ingredients and spices.
  4. Gently fold the dry ingredients into the wet ingredients. Taking care not to over mix.
  5. Mix in the dried fruit.
  6. Using a tablespoon, make 9 cookie dough mounds on a baking tray. They will be fairly liquid, no need to shape these too neatly, the oven will bring them together.
  7. Bake for 8-10 minutes, until the tops of the cookies look satisfactorily golden.
  8. Sprinkle your hot cookies with flaky salt.

Notes

I like to squish the cookies gently with a spatula as soon as they come out of the oven. I can't be sure this is scientific, but it gets the air out, which I feel increases the chew factor.