Chocolate Chunk, Apricot and Walnut Cookies Recipe

Name: Chocolate Chunk, Apricot and Walnut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup canola oil or light olive oil, plus 2 tablespoons; 2 tablespoons butter, unsalted melted; 1 cup brown sugar; 2 each eggs; 2 teaspoons vanilla extract; 1/2 cup apricots, dried chopped; 1 1/4 cups whole wheat flour; 1/4 cup flour, all-purpose; 2 teaspoons baking powder; 1/2 teaspoon salt; 3/4 cup walnuts chopped; 1 1/4 cups chocolate chips semi sweet or whatever kind you like

Servings: persons

1/4 cup canola oil or light olive oil, plus 2 tablespoons
2 tablespoons butter, unsalted melted
1 cup brown sugar
2 each eggs
2 teaspoons vanilla extract
1/2 cup apricots, dried chopped
1 1/4 cups whole wheat flour
1/4 cup flour, all-purpose
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup walnuts chopped
1 1/4 cups chocolate chips semi sweet or whatever kind you like

1
Preheat the oven to 350F (180C).
2
In a medium bowl, add the oil, melted butter, brown sugar, eggs and vanilla extract.
3
Whisk until well blended.
4
In another large mixing bowl, whisk together the flours, baking powder and salt.
5
Stir int the walnuts and chocolate chips until evenly mixed.
6
Pour the liquid mixture into the flour mixture, and fold until just moistened and incorporated.
7
Drop a tablespoonful of dough onto a baking sheet lined with parchment paper or coated with cooking spray, leave about 1-inch apart.
8
Bake at 350F (180C) F oven for about 12 minutes or until golden.
9
Cool the cookies on the sheet on a wire rack for about 5 minutes.
10
Transfer the cookies onto the rack and cool completely.
11
The cookies can be kept in an airtight container for about 1 week.

1061

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup canola oil or light olive oil, plus 2 tablespoons, 2 tablespoons butter, unsalted melted, 1 cup brown sugar, 2 each eggs, and more.

Yes, Chocolate Chunk, Apricot and Walnut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Chunk, Apricot and Walnut Cookies

How did you like this recipe?

Frequently Asked Questions