Dried Apricots and Chocolate Chip Cookies BSI

This week, Bloggers’ Secret Ingredient is dried fruits which I think is a terrific choice.  Thanks to Lindsey at Sound Eats, we got to explore the world of fruits in another form.  In truth, I often chop up whatever dried fruit, I have, on hand and throw it into a batter of some kind.  I did that again.   Thanks for hosting Lindsey.

I made a dried apricot and chocolate chip cookie.  This is a thin, almost crispy cookie and the crunch of the apricot against the softer chocolate chip blends well.    It is an easy cookie to make and even the baking time is short.

This makes about two dozen cookies.

1/4 cup margarine

1/4 cup oil

1 egg

1 teaspoon vanilla extract

1/2 teaspoon butter flavoring

1 cup gluten-free flour mixture

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup diced dried apricots

1/2 cup chocolate chips (My hand slipped and I have a little more than that and it is just fine.)

Preheat oven to 350 degrees.

Cream margarine, oil and sugar using hand mixer.

Using mixer, on medium speed add the egg and vanilla.

Add salt and baking soda.

Stir until you have a smooth batter.                          

Add the chocolate chips and apricots.

Using  a one teaspoon cookie scoop, drop the liquid batter onto cookie sheet.

Space two inches apart.  These do spread.

Bake for 8 minutes until light brown.  If you need more time, check each minute.  Mine barely took the eight minutes.  I might make it 7, next time.

Cookies should rest on baking sheets for a few minutes.

Transfer to wire racks until cool.

Eat and enjoy.  This is for Tasty Tuesday.