Ingredients

• 1/2 cup packed dark brown sugar
• 1/4 cup sugar
• 1 stick butter, softened
• 1 large egg
• 1 tsp vanilla
• 3/4 cup flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp ground coriander
• 1/4 tsp cinnamon
• 1/4 tsp allspice
• 1/8 tsp mace
• 1/2 cup chopped pecans, lightly toasted
• 1/4 cup dried apricots, diced
• 1/4 cup dried cranberries
• 1 1/2 cup old-fashioned oatmeal

Preparation

Preheat oven to 350º. Cream together the sugars and butter. Add the egg and vanilla and mix well. In a small bowl, mix together the flour, baking soda, salt, and spices. Add the flour mixture to the butter mixture a bit at a time, mixing well after each addition. Mix together the pecans, apricots and cranberries in the bowl that used to hold the flour. Alternate adding the oatmeal and the fruit/nut mix to the batter, mixing well after each addition. Form walnut-sized balls of dough and place on ungreased cookie sheets. Flatten the cookies slightly with your hands. Bake for 6 minutes and the flip the cookie sheets from front to back and top to bottom if baking with two sheets at once. Bake and additional 6 minutes. Let cool on a tray. Keep the dough in the refrigerator between batches.

Penzeys