These lacy cookies are studded with tart dried apricot, salty-sweet chunks of toffee, and sweet milk chocolate for the perfect combination of flavors and textures. Be sure to rotate the pans during baking to ensure evenly baked, perfectly crisp-chewy cookies.


Credit: Photo by Johnny Autry / Food and Prop Styling by Charlotte Autry

Recipe Summary

1 hr 10 mins
20 mins
Makes about 20 cookies


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°F with oven racks in top third and lower third of oven. Combine butter, granulated sugar, and muscovado sugar in bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until light and creamy, 3 to 4 minutes. Add egg, and beat until combined. With mixer running on low speed, gradually add flour, vanilla extract, baking soda, and salt, beating until just combined, about 30 seconds. Stir in oats, chocolate, toffee, and apricots until just combined.

  • Line 2 rimmed baking sheets with parchment paper. Using a 13/4-inch scoop, drop mounds of dough (about 2 tablespoons each) onto prepared baking sheets, spacing dough mounds 1 1/2 inches apart. Bake in preheated oven until cookies are lightly browned, 12 to 16 minutes, rotating pans top to bottom after 8 minutes. Let cookies cool on baking sheets 5 minutes. Transfer cookies to a wire rack, and let cool completely, about 30 minutes.

Make Ahead

Cookies can be stored in an airtight container at room temperature up to 3 days.