Rosemary and apricot oatmeal cookies

I’ve always been a sucker for herbs. Fresh rosemary transforms a plain cookie into the kind you want to shove into your mouth, handfuls at a time. I had a biscuit with rosemary from Brickfields Bakery a while ago. Since then, I haven’t been able to get the idea of rosemary and sweet baked goods out of my mind.


You might think this is just a basic oatmeal cookie jazzed up with apricots and a herb. I’m telling you, this is the best damn oatmeal cookie you’ll eat in your life. Both crispy and chewy, these oatmeal beauties achieve the perfect texture combination. As you bite into them, your mind fills with buttery oatmeal and caramelised fruit with the occasional little punch of rosemary to wake up your mouth.

I used organic Turkish apricots that hadn’t been treated with sulphur in the drying process, so they end up the colour of brown sugar. The taste of which they evoke quite nicely after the initial apricot hit. Normal apricots are fine too, I just have a weakness for the hippy variety. I very rarely eat dried fruit as they’re so high in sugar. It’s this same sugar content that results in patches of blackened fruit but that just adds to their flavour and overall charm. Don’t skimp on the rosemary; the flavour combined with the apricot really lift this cookie to something out of the ordinary.

I’d take these over chocolate chip cookies any day. I know, I know. Them’s fightin’ words.

Rosemary and apricot oatmeal cookies

Start cooking: 1 hour before eating
Feeds: Makes approximately 30 cookies. They’re addictive and you probably shouldn’t eat more than one but allow two per person.


  • 360 grams x rolled oats
  • 250 grams x unsalted butter, softened
  • 250 grams dried apricots, chopped
  • 200 grams x plain flour
  • 125 grams x caster sugar
  • 125 grams x brown sugar
  • 2 x eggs
  • 1 teaspoon x vanilla extract
  • 1 level teaspoon x baking powder
  • 1 level teaspoon x baking soda
  • 3 grams fresh rosemary, finely chopped (picked leaves of about two small sprigs)
  • Sea salt, to taste (I used about half a teaspoon)


  1. Preheat the oven to 190 C / 360 F.
  2. Cream the softened butter, white sugar and brown sugar together until pale.
  3. Beat in the eggs, one at a time.
  4. Fold through the vanilla extract, salt and chopped rosemary.
  5. Combine the oatmeal, flour, baking powder and baking soda in another bowl, stirring the dry ingredients together.
  6. Mix the oatmeal-flour mixture into the creamed base. You’ll probably find it easiest to do this in two – three batches. The resulting dough will be quite dry.
  7. Finally, fold through the chopped apricots until they’re evenly incorporated.
  8. Shape the dough onto prepared trays. I used an old fashioned ice cream scoop to get evenly sized cookies but it can just be clumped together with your hands if you prefer as the dough is quite firm. Allow at least an inch around each cookie as they’ll spread a little.
  9. Bake in the preheated oven for 12 – 15 minutes. The apricot pieces will caramelise quite quickly so don’t be alarmed at the dark spots.
  10. Remove from the oven and allow to sit for at least 5 minutes before moving onto wire racks to cool completely.