 |
Prep Time: 40 Minutes Cook Time: 14 Minutes |
Ready In: 54 Minutes Servings: 2 |
|
This cookie you could eat for breakfast. Prep time includes cooling. Ingredients:
1 cup butter (2 sticks) or 1 cup margarine, softened (2 sticks) |
1 cup packed light brown sugar |
1/2 cup granulated sugar |
2 large eggs |
1 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1 teaspoon almond extract |
salt |
3 cups oats, uncooked |
1 cup chopped dried apricot |
3/4 cup dried cranberries |
3/4 cup sweetened flaked coconut |
3/4 cup slivered almonds, toasted |
Directions:
1. Preheat oven to 350 degrees F.
2. In large bowl, with mixer on medium speed, beat butter and sugars 2 minutes or until creamy, occasionally scraping bowl.
3. Reduce speed to low; beat in eggs, flour, baking soda, cinnamon, almond extract, and 1/2 teaspoon salt just until blended.
4. Stir in oats and remaining ingredients.
5. Drop dough by rounded measuring tablespoons, 2 inches apart, onto ungreased cookie sheet.
6. Bake cookies 14 to 15 minutes or until tops are golden.
7. Cool cookies on wire racks.
8. Repeat with remaining dough.
|
|