Adapted from Emily Luchetti’s Fearless Baker, 2011; makes about 30 cookies
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups old-fashioned oats (not quick-cooking or steel-cut)
- 1 cup All-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoon whole milk
- 1/2 cup dried apricots
- 1/2 cup walnuts
Cream the butter and sugars together until light and fluffy, about 5 minutes. Add the egg and vanilla and mix to combine, scraping down the sides of the bowl as needed. In a medium bowl, mix the flour, oats, salt and baking soda. Add to the mixing bowl and combine. Add the dried fruits.
Refrigerate the dough for at least half an hour. Meanwhile, preheat the oven to 350 degrees and line your baking sheets with parchment; set aside. Shape dough into generous tablespoon-sized rounds and flatten slightly. Place 2 inches apart on your baking sheet and bake about 12-15 minutes until they’ are browned and the centers are set.