“Oats: A grain, which in England is generally given to horses, but which in Scotland supports the people.” Thus begins Sharon Tyler Herbst’s recipe for apricot oaties. Of course, she’s quoting Samuel Johnson’s 1755 Dictionary of the English Language in which Mr. Johnson wittily displays his disdain for the Scots. Or for oats, or both. Regardless, I am very glad the Scots passed along the consumption of oats to the likes of us!
I don’t know how authentic walnuts and apricots are in this recipe. Are those abundant in Scotland? Because they are in this recipe! A cup and a half of toasted chopped walnuts and a cup and two-thirds of apricot jam, the first cup of which is mixed right into the batter. Add to that equal parts oats and flour — two and a half cups worth of each — and the result is a nutty, soft, delicious cookie that tastes faintly of peaches, which is probably due to the cinnamon, nutmeg and two teaspoons of vanilla. We love them!