APRICOT-OATMEAL BAR COOKIES : COOKIE RECIPE OF THE MONTH JUNE

THESE ARE FANTASTIC, and not TOO sweet.....this recipe makes about 24 depending on size.
Also, unless you hide them, there will be no leftovers!

1 x 13x9x2inch oven proof baking dish or roasting pan well buttered.


PREHEAT OVEN 375F MIDDLE SHELF

 FILLING
2 cups ( 1 pound) dried apricots
2 cups water
1/2 cup honey

Place the apricots and water in a  saucepan and bring to boil then simmer for 20 mins  uncovered.
Drain let them cool, then chop or place in food processor , to chunky.
Add the  honey and set aside.


BASE/CRUST
1 1/2 cups packed brown sugar
1 cup butter softened
1 1/2 cups quick-cook rolled oats
1 1/2 cups all purpose flour or 50:50 with whole wheat*
1/2 tsp baking soda
1/2 tsp seas salt
1 cup chopped nut meats (walnuts, almonds, pecans, peanuts)
Powdered sugar to decorate (optional)

In a large bowl beat the brown sugar and butter until light and fluffy.
Add the oats, flour, salt & baking soda, beat well until all combined (*if using 50:50 add extra 2 tbsp butter)
Stir in the chopped nuts.

Measure 2 cups of the oatmeal mix and keep the rest back for topping.
Press the 2 cups into the base of the greased pan ( I use the base of a glass for even smoothing).

BAKE FOR 10 MINS OR UNTIL THE CRUST IS LIGHT BROWN

Remove from oven and gently spread the crust with the apricot filling,to within 1/2 inch of the sides.
Sprinkle  with the remaining oat mix.
Bake 25 mins or until top is golden.
Remove from oven and cool in pan on wire rack.
Cut into squares or bars when almost cold.
Store in an airtight container...well hidden.

Dust with  powdered sugar if desired.

Variations add almond or vanilla extract to the cookie base
In place of apricots which can be expensive, use pitted prunes or dates in the same fashion.

FOR VEGAN REPLACE THE BUTTER WITH VEGAN MARGARINE  & THE HONEY WITH AGAVE SYRUP.