Apricot and Milk Chocolate Toffee Cookies
Ingredients
- ½ cup butter soft
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar packed
- 1 egg
- 1 cup flour
- ½ teaspoon vanilla
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅔ cup uncooked old-fashioned regular rolled oats
- ½ cup chopped milk chocolate I used Hershey's
- ⅓ cup finely chopped toffee
- ⅓ cup dried apricots finely chopped
Instructions
- Preheat oven to 325°F
- Line 2 cookie sheets with parchment.
- Beat butter and sugars in a mixer until creamy.
- Add egg.
- Add flour, vanilla, baking soda and salt.
- Fold in oats, chocolate, toffee, and apricots until just combined. (I chopped some extra chocolate, toffee and apricots for the tops.)
- Scoop onto sheets and bake 10-14 mins.