If you're looking for a soft and chewy oatmeal cookie that's a notch above the traditional, then you'll love Cranberry Apricot Oatmeal Cookies. Dried fruit and spices will make these a family favorite.
Prep Time: 45minutes
Cook Time: 10minutes
1cupplus 2 tablespoons butter(softened)
2cupsplus 2 tablespoons flour
2 ½cupsold fashioned oatmeal
Preheat oven to 375º and line cookie sheets with parchment paper.
In the bowl of an electric mixer on medium-high speed, combine the butter, sugars and vanilla, beat on medium speed until combined.
Add eggs one at a time, beating to incorporate and scraping down the sides.
In a separate bowl, whisk together flour, oats, baking soda, spices and salt. With the mixer on low, add to to the butter mixture, beat just until incorporated. Do not overtax.
In a separate bowl, combine the apricots, raisins, and cranberries. Add to the dough and mix until combined.
Useing an ice cream scoop, scoop out dough onto parchment lined baking sheets. Pat down each mound with your hand just a little.
Bake for 9-14 minutes, if large cookies, 9-10 if smaller cookies, until golden brown around the edges but still slightly pale in the middle.
Allow to cool on a wire rack.
Barbara's Notes + Tips
Make sure butter is not too soft, you should be able to make an indentation with your finger but not go all the way in.
If you want flatter cookies, bang the cookie sheet on the counter when they come out of the oven.
You can substitute quick oats but the texture will be different.