Oatmeal Cookies with Apricots and Almonds

Makes lots of cookies! About 6 dozen 2-inch cookies

Inspired by The Wild Plum restaurant in Monterey, California.
Their cookies are really good, but so are mine!

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These cookies are a bit more sophisticated than traditional Oatmeal Raisin. Although, raisins and walnuts may be substituted and will make a divine oatmeal cookie, just omit the almond extract. For a more unique cookie I use a raisin assortment that includes golden and flame raisins in addition to regular raisins. A sophisticated variation of this recipe is dried tart cherries with almonds but omit the cinnamon. I like these three variations so much I haven’t tried any others. I’d love to hear what you try!

Apricots

I use whole dried apricots and cut them up with a sharp knife. I tried the food processor but don’t like how the apricots kind of shred and mush up (even with a dusting of flour). They got lost in the cookie dough. I cut the apricots in half lengthwise and then cut the halves into thirds, or half if they are small. I strive for bite-size pieces. I spend about ten minutes cutting the apricots, with a sharp knife. This is working at a reasonable pace; I like to bake, I am not in a hurry. I want my cookies to be great. The resulting chunks of apricot are worth the time I’ve spent. I place the chopped apricots in a large measuring cup (4 or 8 cup) and toss them with flour, breaking apart any clumps. Add a little more flour, if needed, until all the apricot pieces are separated from each other. Adding the flour keeps the apricot chunks separate and interspersed throughout the cookie dough. When I have 2 cups of chopped, separated apricots I add the 2 cups sliced almonds to the measuring cup. I now have 4 cups of delight to add to my cookie dough. And I used only one measuring cup—less clean up.

Oatmeal

I have tried the quick-cooking; it can be used, but makes a cake-like cookie. I prefer the old-fashioned oatmeal. The cookie has better texture and the oatmeal pieces retain their integrity in the baked cookie.

Why wait?

After preparing the dough, wait one hour to bake cookies. I like the cookie texture better, when the oatmeal has had time to absorb liquid from the batter. Therefore, I wait to bake.

2 C	unsalted butter, room temperature
1-1/2 C	sugar
1-1/2 C	brown sugar
2	large eggs, room temperature
1 t	vanilla
1 t	almond extract
3-1/4 C	all-purpose flour
3 C	old-fashioned rolled oats
2 t	baking powder
1/2 t	salt
1 t	cinnamon
2 C	dried apricots, chopped into large bite size chunks
2 C	sliced almonds

Mixing the ingredients, waiting to bake, and prepared on cookie sheet for baking

1. In electric mixer with paddle attachment beat butter on medium-high speed until light and creamy, approximately 5 minutes. Add sugars and beat another 2–3 minutes. On medium-low speed, add eggs, one at a time and then both extracts. Beat until incorporated with sugar mixture, scraping down sides and bottom of mixer bowl. On low speed add flour, baking powder, salt and cinnamon. When these dry ingredients are fully incorporated, add oatmeal in I cup increments. When oatmeal is fully incorporated into the dough add the apricots and almonds. Thoroughly mix into dough. Scrape down bottom and side of mixer bowl. If baking right after making the dough, let dough sit for 1 hour at room temperature. The oatmeal will better absorb the liquids and the cookie will bake more evenly with a better appearance and oatmeal texture. Alternately, the dough can be refrigerated overnight (or up to one week) with excellent results.
2. To bake preheat oven to 350°
3. Line cookie sheets with parchment paper. Using a ice cream scoop to make uniform sized cookies, drop cookie dough on prepared cookie sheet 2 inches apart. Gently pat down and flatten the scooped cookie mounds. Just so the drops are no longer round like a ball.
4. Bake cookies at 350° for 10-12 minutes. Cookies will have lightly browned edges and the middle will be set. Cool on tray for 3–5 minutes, then remove cookies to wire rack to finish cooling.