Apricot Cranberry Oatmeal Cookies
This is the ultimate, fall inspired oatmeal cookie that's loaded with apricots and cranberries. It's satisfying enough to indulge your sweet tooth, and hearty enough to be a filling
Land O Lakes Unsalted Sweet Butter, (room temperature)
Brown Sugar, packed
Pure Vanilla Extract, (plus a slash more)
Eggs, (room temperature)
Wheat Montana Natural White All-Purpose Flour
Salt, (plus a pinch more)
Pumpkin Pie Spice
Dried Apricots, diced
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.
*Eggs: add to a bowl of warm water and let sit until they reach room temperature.