Oatmeal Apricot-Almond Cookies


adapted from The Cookiepedia: Mixing, Baking, and Reinventing the Classics by Stacy Adimando

Yield:  Approx 24 - 25 cookies   Serving size - 1 cookie   Points Plus per serving - 3 points+

Calories - 100.6,  Total Fat - 4.8g,   Carb. - 15.7g,   Protein - 1.6g,  Fiber - 0.9g

1/2 cup unsalted butter, at room temperature

2/3 cup brown sugar ( packed )

1 egg

1 tsp. vanilla extract 

1/4 tsp. almond extract ( optional ) 

3/4 cup all purpose flour

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1 1/2 cps old-fashioned rolled oats or quick cooking oats

1/2 cup chopped dried apricots

1/4 cup sliced toasted almonds

1. Preheat oven to 350 degrees F.  Line cookie sheets with parchment or non-stick foil. 

2.  In large bowl, cream together the butter and the sugar on medium speed of mixer for a few minutes until the mixture is light and fluffy!  Add in egg, vanilla and almond extract ( if using) and mix until combined.  

3.  In med bowl, combine the flour, baking soda, salt and cinnamon and whisk together to blend.  Add the flour mixture to the butter mixture with mixer running on low until just combined.  Stir in the oats, apricots, and almonds.  

4.  Drop by TBS ( I used my cookie scoop ) onto prepared cookie sheets about 2 inches apart.  Bake for 12 - 14 minutes, rotating sheets halfway through baking.  Let cool and enjoy!