Prep 40 mins
Cook 14 mins
This cookie you could eat for breakfast. Prep time includes cooling.
- 1 cup butter (2 sticks) or 1 cup margarine, softened (2 sticks)
- 1 cup packed light brown sugar
- 1⁄2 cup granulated sugar
- 2 large eggs
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon almond extract
- 3 cups oats, uncooked
- 1 cup chopped dried apricot
- 3⁄4 cup dried cranberries
- 3⁄4 cup sweetened flaked coconut
- 3⁄4 cup slivered almonds, toasted
- Preheat oven to 350 degrees F.
- In large bowl, with mixer on medium speed, beat butter and sugars 2 minutes or until creamy, occasionally scraping bowl.
- Reduce speed to low; beat in eggs, flour, baking soda, cinnamon, almond extract, and 1/2 teaspoon salt just until blended.
- Stir in oats and remaining ingredients.
- Drop dough by rounded measuring tablespoons, 2 inches apart, onto ungreased cookie sheet.
- Bake cookies 14 to 15 minutes or until tops are golden.
- Cool cookies on wire racks.
- Repeat with remaining dough.
This is a great oatmeal cookie. Very buttery and I love the additions of apricots, cranberries, coconut and almond extract. It brought these staple cookies to a new level. I omitted the slivered almonds as my husband does not like nuts in cookies. Dh only ate dinner so he could have these cookies afterwards! LOL! He thanked me over and over for making him those.
So delicious! I used vanilla extract instead of the almonds and added pecans. I baked these for less time so they would be softer (about 10-11 minutes).
I omitted the almond extract and increased the oats instead of add almond (nut allergy family), and it was a great recipe. The kids loved it, and the combination of oats, cinnamon, apricot and cranberry was a winner!