As a general rule, no one in our house likes raisins in our cookies. Check the shirt that The Teenager sports regularly. The Girl suggested trying a different dried fruit to gussy up the oatmeal cookies, and we agreed that dried apricots might be nice. I think they turned out really lovely, and although The Girl declared that they were 'just ok' on her first try, she took two (they're pretty small) after dinner last night and packed one in her lunch today. I think she likes them more than she's letting on.
Oatmeal Apricot Cookies
makes approximately 2 dozen
Preheat oven to 350 degrees
Ingredients:
1 1/2 cups rolled oats
1/2 cup all purpose flour
1/4 cup whole wheat pastry flour
1 tsp ground cinnamon
1/2 tsp ginger powder
1/4 tsp salt
1/2 tsp baking soda
1/2 cup dried apricots, chopped up small
1 stick of butter at room temperature
3/4 cup packed brown sugar
1 large egg
1 tsp vanilla
1. In a medium bowl mix the first 7 (dry) ingredients. When thoroughly mixed, stir in the apricot pieces.
2. In a large bowl, beat the butter and sugar until creamy. Add the egg and vanilla and beat until well blended.
3. Slowly pour the dry mixture into the large bowl, mixing on low speed until the dry ingredients are incorporated into the wet.
4. Drop the cookies by the spoonful (about a tbsp) onto a cookie sheet.
5. Bake for about 12-15 minutes or until the edges are golden brown around the edges.
6. Let the cookies cool on the sheet for a couple of minutes and then move them to wire racks to finish cooling.