Apricot Oatmeal Cookies

Cook time: Bake about 14 minutes per batch
Makes: About 4 1/2 dozen cookies

1 cup butter or margarine (2 sticks), softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon almond extract
Salt
3 cups oats, uncooked
1 cup chopped dried apricots
3/4 cup dried cranberries
3/4 cup sweetened flaked coconut
3/4 cup slivered almonds, toasted

  1. Preheat oven to 350 degrees F.
  2. In large bowl, with mixer on medium speed, beat butter and sugars 2 minutes or until creamy, occasionally scraping bowl. Reduce speed to low; beat in eggs, flour, baking soda, cinnamon, almond extract, and 1/2 teaspoon salt just until blended. Stir in oats and remaining ingredients.
  3. Drop dough by rounded measuring tablespoons, 2 inches apart, onto ungreased cookie sheet. Bake cookies 14 to 15 minutes or until tops are golden. Cool cookies on wire racks. Repeat with remaining dough.

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