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.