Cranberry Apricot Oatmeal Cookies (Tom Douglas)

2 cups plus 2 T flour

1 tsp baking soda

1 tsp cinnamon

1 tsp ginger

1/2 tsp cloves

2 1/2 cups rolled oats

1/2 tsp kosher salt

1 cup diced dried apricots

1/3 cup golden raisins

1/3 cup dried cranberries

1 cup plus 2 T butter, softened

1 1/4 cups packed brown sugar

3/4 cup plus 2 T sugar

1 tsp vanilla

2 large eggs (room temp)

 

Preheat oven to 375 degrees. In a bowl, sift together the flour, baking soda, and spices. Stir in the oats and salt. Set aside.

In another bowl combine dried fruits. In the mixer using a paddle attachment, mix on med-high the butter, both sugars, and the vanilla, creaming until pale and fluffy, 4-5 minutes. Add the eggs, one at a time. On low speed, add the dry ingredients in 3 additions and mix until just combined. Do not overmix. Add the dried fruits and mix until combined.

Put on cookie sheets and flatten until 1/2 inch thick. Bake until golden brown around the edges and still slightly pale in the middle, 14-18 minutes, rotating the pan halfway through baking.

Remove and allow to cool at least 10 minutes before removing from the pan.

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