Apricot Chocolate Cookies

1.5 C flour
1 t baking soda
1/2 t salt

1 t cinnamon

1/4 t freshly grated nutmeg
1 C unsalted butter (room temp.)
2/3 C granulated sugar

1/2 C firmly packed brown sugar
2 eggs
1 t real vanilla

3 C old-fashion rolled oats

1 C bittersweet chocolate chips
1 C B&R Farms Dried Apricots, diced

Whisk flour, baking soda, salt, cinnamon & nutmeg until well blended. Cream together butter & sugars, add eggs separately, add the vanilla, beating until light and fluffy. Slowly stir in flour mixture; blend well. Fold in oats, chocolate & apricots. Drop batter from a teaspoon onto parchment lined cookie sheet, 2" apart. Bake in 350F oven 10 minutes or until golden brown. Cool 5 minutes before transferring to wire racks to cool completely.

Variation: replace bittersweet with milk or dark chocolate chips.