When you’re baking the family favourite, Le Creuset’s Bakeware Insulated Cookie Sheet makes it easy to handle the washing up afterwards. No one will be able to resist these buttery oat and apricot cookies. Little ones love them, and they slide right off the Insulated Cookie Sheet, making the tidy up a total breeze.
Main INGREDIENTS
- Bread & Cereals
Ingredients
Method
Ingredients
- 225g butter, softened
- 50g caster sugar
- 100g light brown sugar
- 125g self-raising flour
- 200g porridge oats
- 100g chopped dried apricots
- 100g white chocolate chips
- 50ml milk
Decoration (optional):
- 100g melted white chocolate
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Method
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1Preheat the oven to 190°C/ 180°C fan / Gas Mark 5
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2Cream together the butter and sugars until light and fluffy.
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3Mix in the flour, oats, apricots and white chocolate chips.
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4Add enough milk to bind to a soft consistency.
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5Roll into 18 balls. Refrigerate for 10 minutes to firm up.
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6Place 9 cookie dough balls onto the Insulated Cookie Tray.
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7Bake for 18-20 minutes until a pale golden brown. Allow to cool a little before removing from the tray.
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8Place the remaining 9 cookies on the tray and bake as above.
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9If decorating, drizzle with melted chocolate when cooled.
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