Chewy oatmeal cookie recipe with diced dried apricot, toasted almonds and coconut. Fruity tropical cookie that is a nice change from raisin or chocolate chips.
Prep Time: 15 minutesminutes
Cook Time: 11 minutesminutes
Total Time: 21 minutesminutes
Servings: 36cookies
Ingredients
1cupmargarine or softened butter
1cupbrown sugar
1/3cupwhite sugar
1mediumegg
1tsppure vanilla
1tbspwater
1/2tspsalt
2tspbaking powder
2/3cupflour
3cupsrolled oats
1cupdried apricotsdiced
1cuptoasted almondsroughly chopped
1/2cupunsweetened desiccated coconut
Instructions
Preheat oven to 375F.
In a large bowl, stir together the oats, flour, baking powder, and salt.
Use an electric mixer to cream together the butter and both sugars until fluffy. Beat in the eggs, vanilla and water.
Gradually mix in the dry ingredients, blending well.
Mix in the apricots, almonds and coconut.
Drop rounded tablespoons of cookie dough, about 1 1/2 inces apart, on a baking sheet lined with parchment paper or silicone baking liner.
Bake 11-13 minutes, or until the edges are starting to brown. Cool on a wire rack.