Double Chocolate with Apricot Cookies

Hey, thought I also upload this cookies recipe which I have already made it twice. Lovely crunch crisp texture and soft on the inside. If you want more crispy, then let it baked longer.

This is Double Chocolate with Apricot Cookies

Ingredients:

• 113 gm/ 1/2 cup unsalted butter, softened
• 115 gm/ 1/3 cup sugar
• 1 egg
• 1 tsp vanilla essence
• 150 gm / 1+1/4 cups self-raising flour
• 75 gm/ 1/4 cup rolled oats
• 60 gm unsweetened dark chocolate, roughly chopped
• 60 gm unsweetened white chocolate, roughly chopped
• 1/3 cup dried apricots, roughly chopped

Method:

1. Preheat oven to 160 degC. Prepare baking sheets on baking tray and set aside.
2. Medium bowl: Sift flour and set aside.
3. Large bowl: Electric Whisk - combine butter and sugar, cream till pale and fluffy.
4. Add egg and vanilla essence and beat well.
5. Using spatula - fold in flour into wet ingredients lightly.
6. Add oats and chopped chocolates + apricots. Stir until evenly mixed.
7. Place a small spoonful of the mixture in rocky heaps on the baking sheets, leaving space for spreading during baking time.
8. Bake for 10-15 minutes or until biscuits are beginning to turn pale and golden.
9. Cool on baking sheets for 2-3 minutes, then lift on to wire racks to cool.

NB: if you want  a more crunchy cookies, leave to bake longer. The cookies will turn colour to brown.