I Want to Eat These Toffee Apricot Cookies for Breakfast
When it comes to breakfast, I tend to lean savory. I grew up on bagel sandwiches, can’t resist a fluffy, cheesy omelet, and love a simple scramble with a (very) generous side of bacon. That’s not to say I don’t enjoy sweeter dishes—chocolate chip pancakes are a particularly nostalgic favorite—but usually, given the choice, I’ll go for savory about 90 percent of the time. However, after a recent afternoon baking project, I’ve found a new treat that I’d happily wake up to.
Enter these toffee-apricot oat cookies from Nicole Krasinski and Kathleen Kwuan of State Bird Provisions in San Francisco, which were featured in our August 2020 issue. They’re the perfect combination of crisp and chewy, and packed with fixings. Creamy milk chocolate; dried apricots; crunchy toffee; and (uncooked) old-fashioned regular rolled oats, too. The inclusion of the oats definitely gave the cookies a little heft and made them feel breakfast-friendly, and combined with the sweet-tart combination of the chocolate and apricot, I could easily see myself enjoying them with my morning tea.
The recipe yields about 20 cookies, ready in just over an hour. After prepping and organizing your ingredients (chopping the milk chocolate, toffee, and dried apricots is the most involved part), you start by pre-heating the oven to 325°F. Then, Krasinski and Kwuan instruct you to combine the softened unsalted butter, granulated sugar, and light muscovado (or light brown) sugar in the bowl of a stand mixer, beating them with the paddle attachment on medium speed until the mixture becomes light and creamy. Next comes the egg, followed by the all-purpose flour, vanilla extract, baking soda, and kosher salt. You’ll want to add the latter four ingredients gradually while the mixer is running on low speed, and beat until just combined so you don’t overwork the flour.
Next, grab the oats, as well as the chopped chocolate, toffee, and apricots. I used milk chocolate-covered toffee squares from my supermarket, and since some of the chocolate easily crumbled off when I chopped them up, I went with it and kept the toffee plain. (But you could absolutely leave that chocolate on if you wanted to). Stir everything in until just combined, and that’s it. You’ve got your dough and you’re ready to scoop and bake.
Make sure your baking sheets are lined with parchment paper, and be sure to rotate them top-to-bottom after eight minutes as well so the cookies cook evenly. After they’re lightly browned and you’ve let them cool, they’re yours to enjoy—whether for breakfast, a snack, or whenever you please.
Get the Recipe: Toffee-Apricot Oat Cookies