Harvest Oatmeal Cookies

Harvest Oatmeal CookiesCourtesy of Lory Utz

Makes about 6 dozen

• Preheat oven to 350 degrees

• 1 cup butter (2 sticks) softened
• 1 cup packed dark brown sugar
• ½ cup sugar
• 2 large eggs
• 1 ½ cups all purpose flour
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• ½ tsp. salt
• 1 tsp. almond extract
• 3 cups uncooked old fashioned oats
• 1 cup chopped dried apricots
• ¾ cup dried cranberries
• ¾ cup sweetened flaked coconut
• ¾ cup slivered almonds, toasted

• Beat butter and sugars until creamy in large bowl. On low speed, beat in eggs, flour,
baking soda, cinnamon, almond extract and ½ tsp. salt until just blended.

• Stir in oats and remaining ingredients.

• Drop by rounded teaspoons, 2 inches apart onto ungreased baking sheets.

• Bake cookies 14 – 15 minutes, or until tops are golden. Let cool. Store in airtight
container.