So I completed my very first food photography workshop this week and it was AWESOME! I have to say, it was nicely put together and professionally done, the instructor definitely knew what she was talking about, and I learned a ton! My brain was on definite overload, but I’m excited to learn more and see what’s next. All of my camera stuff arrived this week as well, plus a fun gift from my sweet sister and brother-in-law (a new black/blue tripod). 🙂 What a surprise that was!!! I’m just so excited for all of this, I almost can’t believe it’s happening. That being said, hopefully in the next coming months, you all will start to see significant changes in my photography… Wup, wup!
And now onto the food… This cookie recipe is a fun one! It gives me such good memories too.
When I first started testing this recipe, I wanted it to convey two things: to be reminiscent of the cookie I had while in the airport on the way to my honeymoon, and to be hearty enough to resemble a breakfast cookie. And dang, I think I nailed both! This cookie is filled with chunks of cranberries and soft, chewy apricots in every bite. Not to mention it has a nice, subtle spiced flavor that screams fall. I just love this new cookie because it reminds me of all the good things! Enjoy!
Apricot Cranberry Oatmeal Cookies
- 1 stick Land O Lakes Unsalted Sweet Butter, (room temperature)
- 1/2 cup Sugar
- 3/4 cup Brown Sugar, packed
- 1 tsp Pure Vanilla Extract, (plus a slash more)
- 2 Eggs, (room temperature)
- 1 1/2 cup Wheat Montana Natural White All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt, (plus a pinch more)
- 2 tsps Pumpkin Pie Spice
- 1 cup Dried Apricots, diced
- 3/4 cup Dried Cranberries
- 3 cups Quaker Oats, Quick 1-Minute
- Preheat the over to 350 degrees F.
- In a stand mixer, beat the butter and sugars on medium speed until combined.Add the vanilla and eggs and mix until just incorporated; set aside.
- In a large mixing bowl, combined all your dry ingredients and mix well. In three different increments, slowly add the dry ingredients to the wet ingredients; mixing until combined.
- Once it has come together, add the dried fruits and mix with a wooden spoon until just incorporated. Add the oats and do the same.
- On an ungreased cookie sheet, add cookie dough balls and bake for 14-16 mins.
- Cool on a wire rack or foil. Store in an airtight container.
- Yields: 24-30 cookies, depending on size.