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
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.