Monday, July 7, 2014

Apricot Oatmeal Cookies

When I make oatmeal cookies, I usually try to mix it up, sure I could add raisins {allergic to grapes} but where's the fun in that? When I go to the store my favorite place is the bulk foods that is where I get my inspiration for the addition of all kinds of dried fruits and nuts to my cookies. Bubba and the crew don't eat enough fruit and nuts, they are more known for their heavy drinking. It's important to me as their keeper, to make sure that the things I serve them are nutritious and healthy.
These cookies serve a dual-purpose, it gives them their oatmeal, fruit and nuts all rolled into cookies, that are chocked-full of sweet, tart, chewy, crunchy goodness!

Ingredients:

  • 1 cup unsalted butter {2 sticks}, softened
  • 1 cup packed light brown sugar
  • 1/2 cup raw sugar
  • 2 large eggs, at room temperature
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon almond extract
  • 1/2 teaspoon kosher salt
  • 3 cups old-fashioned oats, uncooked
  • 1 cup dried apricots, chopped
  • 3/4 cup dried cranberries
  • 3/4 cup sweetened flaked coconut
  • 3/4 cup slivered almonds, toasted

 

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, with mixer on medium speed, beat butter and sugars until creamy, about 2 minutes, occasionally scraping bowl with a rubber spatula.
  3. On low speed, beat in eggs, flour, baking soda, cinnamon, almond extract, and salt until just blended.
  4. With a wooden spoon stir in the oats, dried fruit, coconut, and almonds.
  5. Drop dough by rounded measuring tablespoons, 2-inches apart, onto and ungreased large cookie sheet.
  6. Bake until tops are golden, 14 to 15 minutes.
  7. Using a wide metal spatula, transfer cookies to a wire rack to cool.
  8. Repeat with remaining dough.
  9. Store cookies in cookie jar up to 1 week.

ACTIVE TIME: 40 MINUTES
BAKE TIME: 14 TO 15 MINUTES PER BATCH
MAKES 54 COOKIES




Note: 
To toast nuts: {almonds, pecans, walnuts, cashews, or hazelnuts}, Preheat oven to 350 degrees. Spread shelled nuts in a single layer on a cookie sheet. Bake, stirring occasionally, until lightly browned and fragrant, about 10 minutes. {Toast hazelnuts until skins begin to peel away}. Let nuts cool completely before chopping.

To skin hazelnuts: Wrap the still warm nuts in a clean kitchen towel and let stand 10 minutes. Using towel, rub to remove as much skin as possible {all the skin may not come off}.