Ingredients
- 1 ¼ cups rolled oats
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp salt ½ cup
- 1 stick unsalted butter (room temperature)
- ½ cup packed golden brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup roughly chopped dried apricots
- ¾ cup slivered almonds (note: do not toast almonds and after measuring, I lightly chop them up)
Preheat oven to 350 degrees.
In a medium bowl, combine oats, flour, baking powder, and salt; set aside. In the bowl of an electric mixer, cream butter and sugars on medium speed until smooth; beat in egg and vanilla. With mixer on low speed, add oat mixture, and mix until just combined.
Stir in apricots and almonds by hand.
Using a generous 1 Tbsp, roll dough into balls.
Place balls 3 to 4 inches apart on a baking sheet lined with parchment paper.
(I use a small ice cream scoop that holds just over 1 Tbsp, and put them directly onto the paper lined baking sheet).
Using lightly moistened fingers to keep dough from sticking them, flatten balls to about ¾ inch thickness.
Bake cookies for approximately 15 – 17 minutes, or until edges just begin to brown.
Cool at least 2 – 3 minutes on baking sheet, then transfer to a wire rack to cool completely.
Makes approximately 24 cookies.