I’ve always been a huge fan of Chinese 5-spice. The aroma and flavor are just pure magic. This peppery-sweet mixture provides endless options for its use.
Perhaps the most amazing thing about this spice blend is how well it compliments both sweet and savory dishes.
In this recipe, the apricots offer a subtle sweetness to these cookies, while the Chinese 5- spice adds a spicy perspective and chopped pepitas add a nutty crunch. Blend that all together with oatmeal & raisins and you get a nice range of flavors.
- 1/2 cup butter,
- 1/2 cup sugar
- 1/2 cup brown sugar, firmly packed
- 1 tsp pure vanilla
- 1 egg
- 3/4 cup + 2 Tbsp flour
- 1 1/2 tsp Chinese five-spice powder
- 1/2 tsp nutmeg
- pinch of salt
- 1/2 tsp baking soda
- 1 1/2 cups oatmeal
- 2/3 cup raisins
- 2/3 cup dried apricots, chopped
- 1/2 cup pepita seeds
- Cream butter & sugars together well. Add egg & vanilla; beat until light & fluffy.
- Sift together flour, five-spice powder, nutmeg, salt & baking soda.
- Fold the dry ingredients into the creamed mixture. When the dry ingredients are almost incorporated, add the oatmeal, raisins, apricots & seeds.
- Chill the dough for about an hour before baking for best results.
- Preheat oven to 375 F.
- Scoop onto parchment lined cookie sheet about 2 1/2 inches apart. Bake for about 10 minutes. Do not over bake or the cookies will lose their chewy texture.
- Yield: 28 cookies