Fresh Milled Apricot Chocolate Chip Cookies

A fun way to elevate a chocolate chip cookie!

What you will need:

• 1 cup butter, melted
• 1 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla
• 2 1/2 cups flour
• 3/4 tsp baking soda
• 1 1/2 tsp kosher salt
• 1 1/2 cups chocolate chips
• 1 1/2 cup dried apricots, coarsely chopped
• 1 1/2 cups pecans, coarsely chopped
• 1/2 cup oatmeal

Begin by milling your flour according to the mill’s instructions.

In a large bowl (or stand mixer bowl), mix the butter, sugars, eggs, and vanilla together until smooth. Then add in the flour, baking soda, salt, chocolate, apricots, pecans, and oatmeal. Mix everything together until all the chocolate and apricots are distributed evenly (you may need to scrape the bottom of your bowl). Once mixed, form the dough into balls, making them walnut-sized. Set the cookie balls on a parchament covered cookie sheet and set in the fridge for 2 hours, or the freezer for 1 hour.

Once the cookie dough has chilled, preheat the oven to 375 and line two baking sheets with parchment paper. Place 8 cookies evenly spaced on each sheet and bake for 15-20 minutes, rotating oven racks halfway through. Pull cookies out of the oven when the tops are slightly golden brown, but the centers will still be slightly soft. Let the cookies sit on the cookie sheets for 5 minutes and then place them on a cooling rack. Enjoy warm or once fully cooled!

Number of servings: 32 cookies

Nutrition Facts/serving: 262kcal, 14g fat, 31g carbs, 2g fiber, 20g sugar, 5g protein