Cardamom Apricot Oatmeal Cookies


Last year for the holidays I decided to try an alternate version of my Oatmeal Raisin cookies because I know a lot of people really don't care for raisins and because I happened to have some dried apricots on hand.

I always buy the oats and the apricots from the bulk section of Sprouts but you can just as easily buy the Sun Maid apricots or any another brand of dried apricots. And of course Quaker makes great oats.

1/2 cup(s) plus 6 tablespoons butter, softened
3/4 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cup all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 to 3/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/2 teaspoon salt
3 cups quick or old fashioned oats
1 cup dried apricots, cut up into quarters
parchment paper to line the cookie sheets - total life and time saver!

1. Heat oven to 350 degrees. In a large bowl mix flour, baking soda, cinnamon, cardamom, ginger, and salt.
2. In a separate large bowl, cream the butter and sugars on medium speed of an electric mixer or by hand if you have to (but mixers are the way to go if you have one! My KitchenAid is the best thing in my kitchen)
3. Add the combined flour, baking soda, cinnamon, cardamom, ginger, and salt; mix well.
4. Fold in the oats and the apricots with a wooden spoon or heavy duty spatula. Just mix until blended.
5. Drop dough by rounded tablespoonfuls onto cookie sheets lined with parchment paper. Bake 8-10 minutes or until light golden brown. Cool 1-2 minutes on the cookie sheet and then remove to a wire rack to cool completely.

 Substitutions - you could of course use raisins or any other dried fruit, or chocolate chips or add nuts. I've also used this recipe with 1/2 cup dried cranberries and 1/2 cup chocolate chips. So tasty!

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