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- Cook Time :
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- 1 cup butter unsalted, room temperature
- 1 cup brown sugar packed
- 3/4 cup sugar
- 2 eggs large
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 2-1/2 cup rolled oats
- 1 cup dried apricots chopped
- 1 cup pecan pieces chopped and toasted
Preheat oven to 350 degrees. Line two baking sheets with parchment and set aside. Cream butter and both sugars in a stand or electric mixer for 3 to 5 minutes, until light. Add the eggs 1 at a time, mixing between each addition, until totally incorporated. Add the vanilla. Scrape the sides of the bowl, and mix briefly.
Sift the flour, salt, baking soda and cinnamon into a large bowl. Stir in oatmeal, apricots and pecans.
With the mixer on low, add the dry ingredients to the butter and egg, mixing until just combined.
Scoop cookies onto baking sheets- for large cookies, each should measure 4 ounces, or about 1/2 cup dough, which means only about 4 cookies per sheet. Flatten cookies slightly with your palm and bake for about 15 minutes, until just turning golden brown. Cool 5 minutes on sheets, then transfer to racks to cool completely. Repeat with remaining dough.