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.