Prep 25 mins
Cook 1 hr 8 mins
Try other delicious combinations, such as dried cranberries and butterscotch chips or dried cherries and white chocolate chips.
- 354.88 ml flour
- 4.92 ml baking soda
- 2.46 ml salt
- 2.46 ml ground cinnamon
- 0.59 ml ground cloves
- 236.59 ml unsalted butter, melted and cooled slightly
- 236.59 ml light brown sugar, firmly packed
- 118.29 ml granulated sugar
- 2 large eggs
- 4.92 ml vanilla extract
- 709.77 ml old fashioned oats (not instant)
- 236.59 ml dried apricot, cut into raisin-size pieces
- 236.59 ml unsalted pistachio nuts, chopped
- Preheat oven to 350 degrees.
- Combine flour, baking soda, salt, cinnamon and cloves in a medium-size bowl; set aside.
- Combine the butter and sugars in a large mixing bowl and beat with an electric mixer on medium speed until well blended.
- Add the eggs and vanilla and beat until smooth.
- Beat in the flour mixture until just combined and stir in oats, apricots and pistachios.
- Cover and leave bowl in the refrigerator for 10 minutes (or up to 6 hours) to let the dough firm up.
- Drop the dough by heaping tablespoonfuls onto ungreased baking sheets, leaving about 3 inches between each cookie.
- Bake cookies until they're golden around the edges but still soft on top, about 15-17 minutes.
- Let them stand on the baking sheet for 5 minutes, then transfer them with a metal spatula to a wire rack to cool completely.
I did only 2 dozen but I had 36 cookies. I used half butter and half vegetable oil. I didn't pack the brown sugar. I used dried cranberries. They cooked the 17 minutes require. Thanks Lainey. They're wonderful. Made for Holiday tag.