"Sally Moore of Stuart, Florida, modeled these jazzed up oatmeal treats after her husband's favorite scone from a local bakery. The recipe is filled with good, healthy ingredients."
Apricot Oatmeal Cookies
Prep: 40 minutes plus cooling
Bake: about 14 minutes per batch
Makes: about 4-1/2 dozen cookies
1 cup butter or margarine (2 sticks), softened
1 cup pakced 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
Salt
3 cups oats, uncooked
1 cup chopped dried apricots
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.
Good Housekeeping Magazine
October 2006
Apricot Oatmeal Cookies
Prep: 40 minutes plus cooling
Bake: about 14 minutes per batch
Makes: about 4-1/2 dozen cookies
1 cup butter or margarine (2 sticks), softened
1 cup pakced 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
Salt
3 cups oats, uncooked
1 cup chopped dried apricots
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.
Good Housekeeping Magazine
October 2006