I was getting ready to bake up a batch of oatmeal cookies with raisins and walnuts but saw the apricots next to the raisins and decided to change course. I'm not big on walnuts in baked goods, but every now and again I throw them in to use up leftover walnuts from the last tray of Paklava. Since I was switching to apricot, I bypassed the walnuts and headed straight to the freezer to retrieve whatever variety of almonds I could find hiding in there - turned out to be slices. I usually have a bag of whole almonds for munching on in the evenings, but for baking, I'll pick up whatever is cheaper at the time - slivers, slices, etc. The "traditional" recipe I use is my Mom's, which is for crispy oatmeal cookies, but I didn't use that this time either; opted for a soft, chewy cookie this time.
1/2 c butter, room temp
1/2 c brown sugar
1/4 c sugar
1 t almond extract
1 c old fashioned oats
1/2 c flour
1/4 t salt
1 1/2 t cinnamon
1/4 t ground clove
1/4 t baking soda
3/4 to 1c chopped almonds
3/4 to 1c chopped apricots
- Cream together the butter and sugars until light and fluffy.
- Blend in the egg, then the almond extract until smooth.
- Use a fork to whisk together the oats, flour, salt, cinnamon, clove, and baking soda, then blend into the butter/sugar mixture.
- Stir in the fruit and nuts last.
- Drop by rounded spoonful (makes 2 dozen) onto parchment-lined trays and bake at 350 for 12-15" until golden.
- Allow to cool on the trays for a few minutes before removing to a rack (if using) to cool completely.
When it comes to apricots, I like to stack about four that are roughly the same size and slice them in half lengthwise. Then I'll lay them cut-side down and cut them cross-wise into three or four pieces, depending on their size.