Harvest Oatmeal Cookies

Courtesy of Lory Utz

Preheat oven to 350 degrees Makes about 6 dozen

1 cup butter (2 sticks) softened
1 cup packed dark brown sugar
1/2 cup sugar
2 large eggs
1 1/2 cups all purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 tsp. almond extract
3 cups uncooked old fashioned oats
1 cup chopped dried apricots
3/4 cup dried cranberries
3/4 cup sweetened flaked coconut
3/4 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 1/2 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.