Oh boy. Here I go again! A cookie that I could eat for breakfast every single day, and never get tired of it!
These Apricot and White Chocolate Oatmeal Cookies are perfect for a sweet morning treat! Filled with wholesome oats and apricots, you can’t help but convince yourself that this is a nutritionally sound breakfast.
BTW:Did you know that April 30th is National Oatmeal Cookie Day? I had no idea. I really should educate myself on these things. This is a cookie blog after all. But since we are well past that date, I’d like to reaffirm the fact that you don’t have to wait for a national cookie day to enjoy these puppies.
I had no problem at all convincing my family that these were a good replacement for Saturday morning breakfast. In fact, we enjoyed these with a cup of coffee (milk for the little guy), and sat on the porch having a marvelous time.
Oh, did I mention I substituted the sugar in these with Agave nectar? It makes them much more blood-sugar-friendly, and I don’t feel half as bad giving them to my little man. I also substituted the white chocolate chips for regular grain sweetened chocolate chips. They didn’t turn out exactly like the photo, but oh, were they good!
Happy Baking!
Photo Copyright & Recipe: ClosetCooking.blogspot.com
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May 30th, 2009 - 7:28 am
Those do look so good. Did you substitute both brown and white sugar for 1 cup of agave? Just wondering, as I’ve been using agave a lot lately, but am a bit afraid to use only agave, so I usually do half.
May 30th, 2009 - 10:33 am
Yes, I switched out the sugar for 1 cup of agave. The texture of the cookies changes just slightly with the extra liquid, but not enough to make a significant difference.
You’ll find, that in a recipe that has equal amounts of dry ingredients, fat and sugar (agave), you get a really rich cookie with lots of spread. For less spread, you cut down on the fat a little, which is what they’ve done here.
This particular recipe (as it is published) would make a harder/crispier cookie simply because the fat content is reduced in relation to the sugar and flour. That doesn’t mean it’s rock hard, it just means it’s not as soft as a recipe that calls for equal amounts of all three ingredient types. You can manipulate the texture of the cookie by playing with the amount of fat you use in relation to the rest of the sugars (agave) and flours.
Just have fun with it. I find that half the fun I have in baking comes from baking the same recipe several different ways to see what happens to the cookie. Don’t be afraid to experiment. Let’s face it, you’ve got boys in your house. NOTHING will go uneaten as long as it’s sweet, right? So what do you have to lose?
Go girl! Get crazy with that agave!!!