Apricot Oatmeal Cookies


1¼ C old-fashioned rolled oats, uncooked
½ C all-purpose flour
½ C wheat germ
½ C sesame seeds
¼ C oat bran
¼ C golden raisins
¼ C B&R Farms Diced Dried Apricots
¼ C dried figs, finely chopped
1 t baking powder
½ t salt
½ C unsalted butter 
½ C firmly packed dark brown sugar
¼ C granulated sugar
1 egg
1 t real vanilla
1 t grated lemon zest
1 to 2 T water (optional)


In a medium bowl, combine oats, flour, wheat germ, sesame seeds, oat bran, raisins, B&R Farms dried apricots, figs, baking powder and salt.

Stir until well mixed.

In a large mixing bowl with an electric mixer, beat butter, brown sugar and granulated sugar until well mixed.

Add egg; blend. Add vanilla and lemon zest; mix well.

Add oats mixture; mix well.

If dough is dry, add 1-2 T water.

Drop dough by T onto non-stick baking sheets and flatten slightly.

Bake in a preheated 375F oven 10-12 minutes, or until golden and edges are slightly brown.

Let cool 3 minutes on baking sheets, then with a metal spatula transfer cookies to wire racks and cool completely.

Makes 3 dozen cookies.