Almonds and apricots make a surprise appearance in this hearty favorite.
Almond Apricot Oatmeal Cookies
1 stick (1/2 cup) unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1/4 teaspoon vanilla
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cinnamon
1-1/2 cups old-fashioned rolled oats (not quick-cooking)
1/3 cup dried apricots (2 ounces), cut into 1/4-inch pieces
1/3 cup Mandelin Natural Whole Almonds, chopped
Put oven rack in upper and lower thirds of oven and preheat oven to 350°. Butter two baking sheets.
Beat together butter and sugars in a large bowl with an electric mixer at medium-high speed until fluffy, then beat in vanilla. Add egg and beat until combined well. Stir together flour, baking soda, salt, and cinnamon in a small bowl, then add to dough and mix at low speed until just combined. Fold in oats, apricots, and almonds.
Spoon rounded tablespoons of dough about 2 inches apart onto baking sheets. Bake cookies, switching positions of sheets halfway through baking, until golden brown, 16 to 18 minutes. Transfer cookies with a spatula to racks. (Cookies will crisp as they cool.)
Makes 18 large cookies.
Gourmet, October 2003