Everyone has a special place in their heart for cookies, especially in the fall when the weather turns cool and the smell of the cookies baking in the kitchen makes us want hunker to down. The tart dried fruit and mildly bitter walnuts pair perfectly with the sweetness of a soft, chewy oatmeal cookie, making for a delicious dessert.
Ingredients
- 8 ounces (1 cup) salted butter, room temperature
- 1 packed cup golden brown sugar
- ½ cup confectioners’ sugar
- 2 large eggs
- 2½ cups all-purpose flour
- 1½ cups old-fashioned rolled oats
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¾ cup dried cranberries
- ¾ cup chopped dried apricots
- 1 cup chopped walnuts
Instructions
Combine the butter, brown sugar and confectioners’ sugar in a stand mixer or a large mixing bowl with a hand mixer. Mix at medium-high speed for about 2-3 minutes, until fluffy and light in color.
Add the eggs and mix for 1 more minute, until they are fully incorporated. Turn off the mixer and scrape down the sides of the bowl.
Add the flour, rolled oats, baking soda, salt and cinnamon. Mix on low speed for about 1 minute, until the dry ingredients are fully incorporated. Turn off the mixer, then stir in the cranberries, apricots and walnuts.
Let the dough rest in the refrigerator for 20 minutes and preheat oven to 400°F, making sure an oven rack is centered in the middle of the oven. Line 2 baking sheets with parchment paper.
Use a large (3 tablespoon) cookie scoop to portion the dough onto the baking sheets, 12 cookies to each sheet. Using your fingers, gently flatten the scoops of dough into .-inch-thick rounds. If your kitchen is warm, place 1 sheet back in the fridge to stay cold until it’s time to bake.
Bake the cookies, 1 sheet at a time, for 10–12 minutes each, until the cookies are golden brown around the edges.
Let the cookies rest on their baking sheets for 10 minutes, then transfer to a cooling rack and cool to room temperature.
