Delicious and tasty morsels of a full array of cookies to make, just getting all the ingredients is fun. Improvise and make new.
“Apricot Oat-Style Cookies”
“Cookies and Bars” by “Parragon Publishing “
Corn oil, for oiling
3/4 cup polyunsaturated spread
Scant 1/2 cup raw brown sugar
Generous 3/4 cup no-soak dried apricots, chopped
2 teaspoon sesame seeds
1-1/2 cups oatmeal
-Preheat the oven to 350 degrees F. (180 degrees C.). Very light oil a 10-1/2 x 6-1/2 shallow cake pan.
-Put the spread, sugar, and honey into a small pan over low heat and heat until the ingredients have melted together–do not let the mixture boil. When the ingredients are warm and well combines, stir in the apricots, sesame seeds, and oats.
-Spoon the mixture into the prepared pan and lightly level with the back of a spoon. Cook in the preheated oven for 20 to 25 minutes or until golden brown. Remove from the oven, then cut into 10 bars and let cool completely before removing from the cake pan. Store the flapjacks in an airtight container and consume within 2 — 3 days.
**Suggest for substitution of apricots – muscatel raisins, dates or figs.**