Cranberry Apricot Oatmeal Cookies

These cookies sounded good when I first came across the recipe, that's why I saved it. However, I was not prepared for just how delicious they would be. I love these cookies and every time I head into the kitchen I just want to eat one. My husband also seems to have the same problem I do and loves the cookies just as much.

These cookies are soft and chewy and seeing that they have oatmeal in them I did not feel too guilty for eating a couple a day. I never thought I would have a hard time resisting an oatmeal cookie.

Cranberry Apricot Oatmeal Cookies

Ingredients:

• 1 cup diced dried apricots, about 1/4 inch pieces
• 2/3 cup dried cranberries
• 2 cups + 2 tablespoons all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 2 1/2 cups old fashioned rolled oats
• 1 cup + 2 tablespoons unsalted butter, room temperature
• 1 1/4 cups packed light brown sugar
• 3/4 cup + 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 2 eggs, room temperature

Directions:

1. In a small bowl combine the diced apricots and cranberries. Pour very hot water over the dried fruit until completely covered with water. Let stand for about 15 minutes.
2. Drain the the water from the fruit and transfer the fruit to a plate lined with a clean kitchen towel and set aside.
3. Preheat the oven to 375º F. Line a baking sheet or two with parchment paper or a silpat.
4. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger and cloves.Stir in the oats.
5. In a large bowl, using an electric mixer or in the bowl of a stand mixer, cream together the butter and both sugars, beating on medium-high speed until light and fluffy, scraping down the sides of the bowl as needed. Beat in the vanilla.
6. Beat in the eggs one at a time, beating well after each addition.
7. With the mixer on low speed, add in the flour mixture in three additions, mixing just until combined after each addition. Add in the fruit and mix just until evenly combined.
8. Scoop out about 2.5 ounces of dough or 5 tablespoons and place the mound of dough onto the prepared cookie sheet, leaving plenty of space between the mounds. Gently pat down the mounds.
9. Bake for 14-18 minutes, rotating the baking sheet halfway through, until golden brown around the edges and slightly pale in color in the middle.
10. Transfer the baking sheet to a cooling rack and allow the cookies to cool on the baking sheet for 10 minutes. Then transfer the cookies to the cooling rack and allow to cool completely.

Enjoy!!!

Yields about 20 large cookies.
*Adapted from Everyday Annie.