Apricot Almond Oatmeal Cookies

Oatmeal raisin cookies are a classic for a good reason. The combination of oats and dried fruit is tasty, but it can be even better when you se an unexpected fruit combo such as dried apricots.

For this recipe you can use whatever type of dried apricot is your favorite, and any nut you like. I thought almonds worked best with the taste of apricots.

Ingredients:

Almonds and apricots chopped
& ready on the cutting board.

½  cups rolled oats

3/4 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

½ cup  softened butter

½ cup packed light-brown sugar

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

½ teaspoon nutmeg

3/4 cup roughly chopped dried apricots

3/4 cup chopped almonds

 

Directions:

Preheat the oven to 350 F. Toast the oats in the oven for 10 minutes. After the oats have cooled, in a medium bowl, combine the oats, flour, baking powder, and salt. In another bowl, cream together the butter and sugars and then afterwards beat in the egg and vanilla. Once this is all well mixed, slowly mix in the oat mixture. Afterwards fold in the apricots and almonds (may do this by hand).

Roll the dough into 2 dozen balls on greased baking sheets. Using your fingers, flatten balls to about a 3/4-inch thickness.

Bake cookies for about 15 minutes, or until the edges begin to golden.

Give the cookies 5 minutes to cook on baking sheet, and then transfer to a wire rack to cool completely.