Oatmeal Cookies with Apricots and Toasted Almonds

From the kitchen of One Perfect Bite...The only "rocks" better than these cookies are diamonds. I know I confound people when I direct them to the sites of test kitchens operated by food manufacturers. Lots of us think that a recipe that appears on the back of a box is something that doesn't deserve a second glance. I suspect we forget the time, effort and repeated experiments that have led to its publication by the manufacturer. I found the parent version of this recipe on the Diamond Nuts website, and once I tried them they replaced what had been my favorite oatmeal cookie. My family loves them as well and they have become permanent residents in my cookie jar. We joke that they are never-stale cookies. They just don't last long enough for that to happen. I think you like them too. Here's the recipe for a new take on a favorite old-fashioned cookie.


Oatmeal Cookies with Apricots and Toasted Almonds...from the kitchen of One Perfect Bite inspired by Diamond Nuts

Ingredients:
3 cups coarsely chopped toasted almonds
1 cup unsalted butter, room temperature
1 cup packed brown sugar
1/3 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
1-1/2 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups old-fashioned oats
1 cup dried apricots, coarsely chopped

Directions:
1) Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Set aside.
2) In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla and almond extracts and beat well. In a separate bowl combine flour, baking soda, cinnamon, nutmeg, salt, and oats. Add to sugar mixture and stir well to combine. Stir in dried apricots and toasted almonds.
3) Drop cookie dough by tablespoonfuls onto a parchment-lined cookie sheet. Bake for 12 to 15 minutes. Cool on a wire rack. Yield: 36 cookies.

                    

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