I made these cookies on Sunday night and they are a new favorite! A delicious treat to end summer and roll into fall. I experimented with an existing recipe and added a few twists that are scrumdiddlyumptious!. My husband and I love the chewy pieces of dried apricot and the hint of nutmeg and cinnamon...they taste like a cobbler. Mmmm :) Happy Baking!
Apricot Nutmeg Cookies
In a mixer, combine:
1 cup of salted butter
1/4 cup dark brown sugar
3/4 cup white sugar
Cream together on medium speed.
1/4 cup of apricot or mango nectar (thick juice)
1/2 cup apricot, peach, or raspberry preserves
3/4 cup dried Turkish apricots, chopped
Beat on medium speed until smooth.
2 cups all-purpose flour
3/4 cup quick oats
1 tsp. baking soda
1/2 tsp. nutmeg
3/4 tsp. cinnamon
Blend on low just until combined. Do not overmix (it will make your cookie have too much air in them and end up cakey).
Drop by rounded tablespoonfuls onto parchment paper 2 inches apart.
Bake at 300 degrees F for 22-24 minutes. Remove from oven and leave cookies on parchment to continue cooking for 5 minutes.
Then gobble some up and share some with your neighbors :)