Ingredients
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 (if you have a handheld electric beater or cake mixer, this will make it easier).
3.Add the egg and vanilla and continue to beat until well combined.
4.Sift in the flour, baking powder and salt and mix lightly, then add the oats and coconut. Fold through apricots and chocolate until evenly combined.
5.Roll balls of mixture (just smaller than a golf ball) and place 3cm apart on baking trays. Press down slightly.
6.Bake for 18-20 minutes until the edges are golden but the inside is still slightly soft. Swap trays over halfway through baking to ensure even cooking. Remove cookies from oven and allow to cool for about 5 minutes before transferring to a wire rack to cool completely.
Note
- Makes 18-20.
