Apricot, Coconut and Chocolate Chunk Cookies

Serves: Makes 18–20

Prep: 25 minutes

Cook: 20 minutes

Ingredients

• 125g butter, cubed and softened (not melted)
• 1⁄3 cup soft brown sugar, lightly packed
• 1⁄3 cup caster sugar
• 1 egg
• 2 teaspoons vanilla essence or extract
• 1 cup plain flour
• 3⁄4 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1 cup wholegrain oats
• 1⁄2 cup threaded coconut
• 1⁄3 cup dried apricots, roughly chopped
• 100g good-quality milk or dark chocolate (e.g. Whittaker’s 50% cocoa solids), roughly chopped

Method

1. Preheat the oven to 180°C. Line two trays with baking paper.
2. Beat butter, brown sugar and caster sugar in a large bowl until pale and fluffy (a handheld electric beater or cake mixer helps).
3. Add the egg and vanilla, beat until well combined.
4. Sift in the flour, baking powder and salt. Mix lightly, then add the oats and coconut.
5. Fold through apricots and chocolate until evenly combined.
6. Roll balls of mixture (just smaller than a golf ball) and place 3cm apart on baking trays. Press down slightly.
7. Bake for 18–20 minutes until the edges are golden but the inside is still slightly soft. Swap trays halfway for even baking.
8. Remove cookies and let cool for 5 minutes, then transfer to a wire rack to cool completely.